SD Dojavi
OSMRTNICE
PRETPLATA
PREMIUM
stdClass Object ( [id] => 1074154 [title] => Brujet po Šimi: Koliko Dalmatinaca, toliko i recepata za brudet. Mi vam donosimo provjeren! [alias] => brujet-po-simi-koliko-dalmatinaca-toliko-i-recepata-za-brudet-mi-vam-donosimo-provjeren [catid] => 270 [published] => 1 [introtext] => [fulltext] =>

Brudet ne kuhamo dugo, najčešće je sve gotovo za pola sata. A koji je onda najbolji?

Bazično gledano, brudet se može spremati na hladno ili na toplo. Ako ga spremamo na hladno, onda sve sastojke stavljamo u lonac sirove te stavimo kuhati na na slabu vatru. Kod toplog načina uvijek prvo “išufigamo” (popirjamo) luk, potom dodajemo konšervu (koncentrat rajčice) i zatim ribu, podlijemo vinom ili vodom, možemo koristiti riblji temeljac koji smo prije skuhali.

Stavimo lagano kuhati te nikada ne miješamo nego s vremena na vrijeme protresemo teću. Vino ili kvasinu primarno koristimo iz razloga da se riba ne bi raspala - ujedno doprinose okusu, piše Jutarnji. 

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Fažol na brudet
Duje Klarić/Cropix
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Ribe koje se koriste za brudet su najčešće škarpina, ugor, tabinja, cipal, odlične su i trlje od kamena. Ako još dodamo i pokojeg raka, npr. kosmeja okus će biti izniman. Ugor kao riba nije previše cijenjen među ribarima, iako je odličnog okusa - prije kuhanja dobro je sabiti kosti prema repu, a to ćemo učiniti tako da ga obujmimo kod glave i potegnemo rukom prema repu - kosti će se okrenuti na drugu stranu. Ako ne možemo pribaviti svježu bijelu ribu, više je nego dobra kombinacija, napraviti brudet od srdela, inćuna ili npr. skuša.

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Brudet od jegulja i žaba
 Denis Jerković/Cropix
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Tada ga radite na toplo i nakon što luk prodinstate, kuhajte maksimalno desetak minuta. Kod finiša možemo staviti malo konjaka ili prošeka. Služimo ga najčešće uz palentu. Brudet ne kuhamo dugo, najčešće je sve gotovo za pola sata. A koji je onda najbolji - odgovor zapravo leži u nabavi što više vrsta ribe koja je svježa. Ploveći po raznoraznim brodovima i skupljajući recepte od otočana i raznih ribara, meni se sviđa najviše brujet kuhan na hladno.

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Neretvanski brudet
 
Željko Grgić/Cropix
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Pribavimo (na neki od dozvoljenih i nedozvoljenih poreznih načina) oko dvije kile svježe ribe, ako ikako možemo dodamo kojeg raka, npr. kosmjea i zezavca. Potom ogulimo oko 1 kg kapule, prepolovimo i izrežemo na polumjesece. U posudu prvo ulijemo maslinovo ulje, poslažemo ¼ luka. Očišćenu ribu izrežemo na veće komade, posolimo i popaprimo, te dio posložimo na luk, dodajemo još luka, te opet ribu. Sve sastojke slažemo dok ih ne potrošimo - kao što bi radili lazanje.

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Brudet od puževa
 Tom Dubravec/Cropix
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Možemo staviti i malo koncentrata od rajčice. Umjesto vode sve podlijemo litrom bijelog dobrog vina dok ne pokrije sastojke - dobar je odabir vugava ili debit. Stavimo par kapara i mrvicu ružmarina. Lonac stavimo na laganu vatru te kuhamo dok ne dobijemo prvi ključ - tada ugasimo vatru, dodamo jedan “kučarin” domaće kvasine i poklopimo te ostavimo tako par sati.

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Brudet od hobotnice
 Biljana Blivajs/Cropix
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Naš drug Senko Karuza s otoka Visa, koji je veliki gurman i još veći pisac, radi inačice brudeta, ali u ljetnoj kombinaciji ga priprema na toplo, s time da ako koristi ugora i trlje, prvo ih pobrašni i malo zapeče, u drugom loncu išufiga kapulu, najbolje na kombinaciji maslinova i običnog ulja. Potom doda 3-4 domaće pomidore (ako ih ne možete nabaviti, kupite pelate), te kada se sve dobro prožme, doda ribu, podlije vinom i vodom u omjeru 50:50. Kuha oko 15 minuta i na kraju stavi 3-4 žlice domaće kvasine. U ljetnoj varijanti obavezno stavi i jednu papriku.

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Mi vam donosimo provjeren! [num_of_authors] => 0 [author] => Joomla\CMS\User\User Object ( [isRoot:protected] => [id] => 3205 [name] => Saša Jadrijević Tomas [username] => sa-a-jadrijevi-tomas [email] => sa-a-jadrijevi-tomas@sd.hr [password] => $2y$10$oeN8gyModa7.4Q7iQNTLl.qX9WmdDC3q2vlAkhBWAyF1XI0DJGCkC [password_clear] => [block] => 0 [sendEmail] => 0 [registerDate] => 0000-00-00 00:00:00 [lastvisitDate] => 0000-00-00 00:00:00 [activation] => [params] => [groups] => Array ( [2] => 2 ) [guest] => 0 [lastResetTime] => 0000-00-00 00:00:00 [resetCount] => 0 [requireReset] => 0 [_params:protected] => Joomla\Registry\Registry Object ( [data:protected] => stdClass Object ( ) [initialized:protected] => [separator] => . ) [_authGroups:protected] => [_authLevels:protected] => [_authActions:protected] => [_errorMsg:protected] => [userHelper:protected] => Joomla\CMS\User\UserWrapper Object ( ) [_errors:protected] => Array ( ) [otpKey] => [otep] => [link] => /autor/sasa-jadrijevic-tomas-3205 [profile] => stdClass Object ( [id] => 1723 [gender] => m [description] => [image] => [url] => [group] => 1 [plugins] => ) [avatar] => https://secure.gravatar.com/avatar/7734430a6167a6a5f56f794220c00ad0?s=100&default=https%3A%2F%2Fslobodnadalmacija.hr%2Fcomponents%2Fcom_ocm%2Fimages%2Fplaceholder%2Fuser.png ) [numOfComments] => 0 [mainImage] => https://static.slobodnadalmacija.hr/images/slike/2021/01/29/15933440.jpg [galleryCount] => 6 [hasImage] => 1 [mainImageAuthor] => Denis Jerković/Cropix [mainImageDesc] => Neretvanski brudet [popup_gallery] => Array ( [0] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2021/01/29/15933440.jpg [title] => Neretvanski brudet Denis Jerković/Cropix ) [1] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2021/01/29/15933442.jpg [title] => Fažol na brudet Duje Klarić/Cropix ) [2] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2021/01/29/15933444.jpg [title] => Brudet od jegulja i žaba  Denis Jerković/Cropix ) [3] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2021/01/29/15933446.jpg [title] => Neretvanski brudet
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Brudet ne kuhamo dugo, najčešće je sve gotovo za pola sata. A koji je onda najbolji?

Bazično gledano, brudet se može spremati na hladno ili na toplo. Ako ga spremamo na hladno, onda sve sastojke stavljamo u lonac sirove te stavimo kuhati na na slabu vatru. Kod toplog načina uvijek prvo “išufigamo” (popirjamo) luk, potom dodajemo konšervu (koncentrat rajčice) i zatim ribu, podlijemo vinom ili vodom, možemo koristiti riblji temeljac koji smo prije skuhali.

Stavimo lagano kuhati te nikada ne miješamo nego s vremena na vrijeme protresemo teću. Vino ili kvasinu primarno koristimo iz razloga da se riba ne bi raspala - ujedno doprinose okusu, piše Jutarnji. 

---

image
Fažol na brudet
Duje Klarić/Cropix
---

Ribe koje se koriste za brudet su najčešće škarpina, ugor, tabinja, cipal, odlične su i trlje od kamena. Ako još dodamo i pokojeg raka, npr. kosmeja okus će biti izniman. Ugor kao riba nije previše cijenjen među ribarima, iako je odličnog okusa - prije kuhanja dobro je sabiti kosti prema repu, a to ćemo učiniti tako da ga obujmimo kod glave i potegnemo rukom prema repu - kosti će se okrenuti na drugu stranu. Ako ne možemo pribaviti svježu bijelu ribu, više je nego dobra kombinacija, napraviti brudet od srdela, inćuna ili npr. skuša.

---

image
Brudet od jegulja i žaba
 Denis Jerković/Cropix
---

Tada ga radite na toplo i nakon što luk prodinstate, kuhajte maksimalno desetak minuta. Kod finiša možemo staviti malo konjaka ili prošeka. Služimo ga najčešće uz palentu. Brudet ne kuhamo dugo, najčešće je sve gotovo za pola sata. A koji je onda najbolji - odgovor zapravo leži u nabavi što više vrsta ribe koja je svježa. Ploveći po raznoraznim brodovima i skupljajući recepte od otočana i raznih ribara, meni se sviđa najviše brujet kuhan na hladno.

---

image
Neretvanski brudet
 
Željko Grgić/Cropix
---

Pribavimo (na neki od dozvoljenih i nedozvoljenih poreznih načina) oko dvije kile svježe ribe, ako ikako možemo dodamo kojeg raka, npr. kosmjea i zezavca. Potom ogulimo oko 1 kg kapule, prepolovimo i izrežemo na polumjesece. U posudu prvo ulijemo maslinovo ulje, poslažemo ¼ luka. Očišćenu ribu izrežemo na veće komade, posolimo i popaprimo, te dio posložimo na luk, dodajemo još luka, te opet ribu. Sve sastojke slažemo dok ih ne potrošimo - kao što bi radili lazanje.

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image
Brudet od puževa
 Tom Dubravec/Cropix
---

Možemo staviti i malo koncentrata od rajčice. Umjesto vode sve podlijemo litrom bijelog dobrog vina dok ne pokrije sastojke - dobar je odabir vugava ili debit. Stavimo par kapara i mrvicu ružmarina. Lonac stavimo na laganu vatru te kuhamo dok ne dobijemo prvi ključ - tada ugasimo vatru, dodamo jedan “kučarin” domaće kvasine i poklopimo te ostavimo tako par sati.

---

image
Brudet od hobotnice
 Biljana Blivajs/Cropix
---

Naš drug Senko Karuza s otoka Visa, koji je veliki gurman i još veći pisac, radi inačice brudeta, ali u ljetnoj kombinaciji ga priprema na toplo, s time da ako koristi ugora i trlje, prvo ih pobrašni i malo zapeče, u drugom loncu išufiga kapulu, najbolje na kombinaciji maslinova i običnog ulja. Potom doda 3-4 domaće pomidore (ako ih ne možete nabaviti, kupite pelate), te kada se sve dobro prožme, doda ribu, podlije vinom i vodom u omjeru 50:50. Kuha oko 15 minuta i na kraju stavi 3-4 žlice domaće kvasine. U ljetnoj varijanti obavezno stavi i jednu papriku.

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Denis Jerković/Cropix Duje Klarić/Cropix  Denis Jerković/Cropix Željko Grgić/Cropix  Tom Dubravec/Cropix  Biljana Blivajs/Cropix
Denis Jerković/Cropix
Neretvanski brudet
Duje Klarić/Cropix
Fažol na brudet
 Denis Jerković/Cropix
Brudet od jegulja i žaba
Željko Grgić/Cropix
Neretvanski brudet
 
 Tom Dubravec/Cropix
Brudet od puževa
 Biljana Blivajs/Cropix
Brudet od hobotnice
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StoryEditorOCM
HranaMLJAC

Brujet po Šimi: Koliko Dalmatinaca, toliko i recepata za brudet. Mi vam donosimo provjeren!

Piše Zoran Šimunić Šime/JL
29. siječnja 2021. - 13:49
Neretvanski brudet
PREMIUM
Galerija
Neretvanski brudetDenis Jerković/Cropix

Brudet ne kuhamo dugo, najčešće je sve gotovo za pola sata. A koji je onda najbolji?

Bazično gledano, brudet se može spremati na hladno ili na toplo. Ako ga spremamo na hladno, onda sve sastojke stavljamo u lonac sirove te stavimo kuhati na na slabu vatru. Kod toplog načina uvijek prvo “išufigamo” (popirjamo) luk, potom dodajemo konšervu (koncentrat rajčice) i zatim ribu, podlijemo vinom ili vodom, možemo koristiti riblji temeljac koji smo prije skuhali.

Stavimo lagano kuhati te nikada ne miješamo nego s vremena na vrijeme protresemo teću. Vino ili kvasinu primarno koristimo iz razloga da se riba ne bi raspala - ujedno doprinose okusu, piše Jutarnji. 

Ribe koje se koriste za brudet su najčešće škarpina, ugor, tabinja, cipal, odlične su i trlje...

#BRUJET#BRUDET
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16. svibanj 2024 16:39