{"id":200677,"title":"Makrelov\u00e1 p\u011bna","modified":"2026-10-31T18:14:51+01:00","plain":"Studen\u00e1 makrelov\u00e1 p\u011bna s ho\u0159\u010dic\u00ed, dochucen\u00e1 m\u00e1tou, pa\u017eitkou a \u0159edkvi\u010dkami.\n\n\n\nTato studen\u00e1 p\u011bna s v\u00fdraznou chut\u00ed mo\u0159e nech\u00e1 nejprve vyniknout ho\u0159\u010dici, po n\u00ed p\u0159ich\u00e1z\u00ed m\u00e1ta, pa\u017eitka a citrusov\u00fd t\u00f3n, zat\u00edmco \u0159edkvi\u010dka dod\u00e1v\u00e1 k\u0159upavost. Jde o francouzskou klasiku s hladkou konzistenc\u00ed, pod\u00e1vanou v mal\u00fdch skleni\u010dk\u00e1ch, vydlaban\u00fdch raj\u010datech nebo listech \u010dekanky, jako elegantn\u00ed p\u0159edkrm i jako jednohubka k aperitivu. Tato verze m\u00e1 um\u00edrn\u011bn\u00fd obsah sacharid\u016f, 8 g \u010dist\u00fdch sacharid\u016f na porci. Recept pat\u0159\u00ed mezi m\u00e9 keto om\u00e1\u010dky a dipy.\n\n\n\nCo je makrelov\u00e1 p\u011bna?\n\n\n\nP\u011bnou se zde rozum\u00ed hladk\u00e1, kr\u00e9mov\u00e1 sm\u011bs, kter\u00e1 m\u011bkce spo\u010d\u00edv\u00e1 na l\u017e\u00edci, nikoli na\u0161lehan\u00e1 a vzdu\u0161n\u00e1 hmota. Z\u00e1kladem je makrela: tu\u010dn\u00e1 ryba s v\u00fdrazn\u00fdm masem, zpracovan\u00e1 najemno s kr\u00e9movou slo\u017ekou, dochucovadlem a \u010derstv\u00fdmi bylinkami.\n\n\n\nV\u0161e stoj\u00ed na jednoduch\u00e9 rovnov\u00e1ze: filet dod\u00e1v\u00e1 plnou mo\u0159skou chu\u0165 a hutnost, jogurt ji zjem\u0148uje, dijonsk\u00e1 ho\u0159\u010dice p\u0159id\u00e1v\u00e1 \u0159\u00edz a citron celek o\u017eivuje. M\u00e1ta, pa\u017eitka a \u0159edkvi\u010dka dopl\u0148uj\u00ed p\u011bnu sv\u011b\u017e\u00edmi t\u00f3ny. V\u00fdsledn\u00e1 konzistence m\u00e1 b\u00fdt hutn\u00e1, studen\u00e1 a jednolit\u00e1, dostate\u010dn\u011b pevn\u00e1, aby ve skleni\u010dce dr\u017eela tvar.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Bor\u016fvkov\u00e1 om\u00e1\u010dka.\n\n\n\nCharakter pokrmu a jeho m\u00edsto v menu\n\n\n\nRyb\u00ed p\u011bny pat\u0159\u00ed mezi francouzsk\u00e9 studen\u00e9 p\u0159edkrmy, pod\u00e1vaj\u00ed se ve skleni\u010dk\u00e1ch, na podnose s jednohubkami nebo jako \u00fast\u0159edn\u00ed sou\u010d\u00e1st bufetu. S\u00e1zej\u00ed na jasn\u00e9 chut\u011b, jednoduch\u00e9 serv\u00edrov\u00e1n\u00ed a kr\u00e9movou konzistenci, kter\u00e1 prom\u011bn\u00ed rybu s v\u00fdraznou chut\u00ed v elegantn\u00ed sousto.\n\n\n\nMakrela se k tomu v\u00fdborn\u011b hod\u00ed: jej\u00ed tu\u010dnost si \u017e\u00e1d\u00e1 v\u00fdrazn\u00e9 protiklady, ho\u0159\u010dice o\u017eivuje maso, citrus vyva\u017euje tuk a bylinky osv\u011b\u017euj\u00ed. Nastrouhan\u00e1 \u0159edkvi\u010dka a m\u00e1ta dod\u00e1vaj\u00ed rostlinnou sv\u011b\u017eest, ani\u017e by naru\u0161ily rovnov\u00e1hu mezi slanost\u00ed, kyselost\u00ed a kr\u00e9movost\u00ed.\n\n\n\nP\u0159\u00edprava je rychl\u00e1, po\u010d\u00edtejte celkem s 20 minutami, p\u0159esn\u011b v duchu rychl\u00e9ho j\u00eddla. P\u011bna se dob\u0159e pod\u00e1v\u00e1 v jednotliv\u00fdch porc\u00edch a i p\u0159es kr\u00e1tk\u00fd seznam surovin si zachov\u00e1v\u00e1 v\u00fdraznou chu\u0165.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nZ\u00e1kladem je filet z makrely o hmotnosti 125 a\u017e 140 g: po odstran\u011bn\u00ed k\u016f\u017ee a kost\u00ed se maso zpracuje na jemnou pastu s v\u00fdraznou mo\u0159skou v\u016fn\u00ed, kter\u00e1 m\u00e1 z\u016fstat v pop\u0159ed\u00ed. 4 \u0159edkvi\u010dky, nastrouhan\u00e9 p\u0159ed vm\u00edch\u00e1n\u00edm, dodaj\u00ed peprnou sv\u011b\u017eest a drobn\u00e9 kousky do jinak velmi jednolit\u00e9 sm\u011bsi; pro jemn\u011bj\u0161\u00ed a k\u0159upav\u011bj\u0161\u00ed verzi se hod\u00ed i \u0159edkev daikon.\n\n\n\nPro obm\u011bnu: M\u00e1slo s \u010desnekem a bylinkami.\n\n\n\n3 l\u017ei\u010dky dijonsk\u00e9 ho\u0159\u010dice tvo\u0159\u00ed z\u00e1klad dochucen\u00ed, dod\u00e1vaj\u00ed \u0159\u00edz a jemnou ho\u0159kost, kter\u00e1 lad\u00ed s tu\u010dnost\u00ed makrely; s\u016fl p\u0159id\u00e1vejte st\u0159\u00eddm\u011b. Mal\u00e9 mno\u017estv\u00ed b\u00edl\u00e9ho jogurtu, 2 l\u017ei\u010dky, zjemn\u00ed rybu i ho\u0159\u010dici a dod\u00e1 kr\u00e9mov\u00fd pocit v \u00fastech; vyb\u00edrejte neslazen\u00fd jogurt s neutr\u00e1ln\u00ed chut\u00ed, bez kokosov\u00e9 p\u0159\u00edchuti, kter\u00e1 by ostatn\u00ed chut\u011b p\u0159ebila.\n\n\n\n\u010cerstv\u00e1 m\u00e1ta, 5 a\u017e 10 l\u00edstk\u016f, vyva\u017euje hutnost ryby a pa\u017eitka, 15 st\u00e9bel, p\u0159id\u00e1v\u00e1 jemn\u00fd bylinkov\u00fd t\u00f3n, 2 l\u017ei\u010dky pat\u0159\u00ed do p\u011bny a zbytek na dozdoben\u00ed; pokud chcete tuto chu\u0165 vyu\u017e\u00edt i jinde, inspirac\u00ed m\u016f\u017ee b\u00fdt m\u00e1slo s kv\u011bty pa\u017eitky. Citrusov\u00e1 \u0161\u0165\u00e1va v\u0161e propoj\u00ed: sta\u010d\u00ed polovina limety nebo \u010dtvrtina citronu, vyma\u010dkan\u00e1 zvl\u00e1\u0161\u0165, abyste odstranili pecky. P\u0159id\u00e1vejte ji st\u0159\u00eddm\u011b, proto\u017ee \u0159edkvi\u010dky u\u017e samy obsahuj\u00ed vodu.\n\n\n\nRady k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nSpr\u00e1vnou konzistenci pozn\u00e1te podle toho, \u017ee p\u011bna dr\u017e\u00ed tvar, je jednolit\u00e1 a vl\u00e1\u010dn\u00e1, dostate\u010dn\u011b hutn\u00e1, aby z\u016fstala na m\u00edst\u011b, a dostate\u010dn\u011b kr\u00e9mov\u00e1, aby do n\u00ed l\u017e\u00edce lehce vklouzla. Drobn\u00e9 kousky m\u00e1ty a pa\u017eitky jsou v\u00edtan\u00e9, ale kousky k\u016f\u017ee, kosti ani velk\u00e9 kusy ryby do n\u00ed nepat\u0159\u00ed. P\u011bnu pod\u00e1vejte studenou, aby si zachovala \u0159\u00edz ho\u0159\u010dice, sv\u011b\u017eest bylinek a jiskrnou chu\u0165 citrusu.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Sambal badjak.\n\n\n\nUchov\u00e1vejte ji v lednici v zakryt\u00e9 n\u00e1dob\u011b a p\u0159i pod\u00e1v\u00e1n\u00ed ji nech\u00e1vejte p\u0159i pokojov\u00e9 teplot\u011b jen kr\u00e1tce. Ve skleni\u010dk\u00e1ch vysta\u010d\u00ed na 2 a\u017e 4 porce podle toho, zda ji pod\u00e1v\u00e1te jako p\u0159edkrm, nebo k aperitivu; vydlaban\u00e1 raj\u010data, cherry raj\u010data a listy \u010dekanky pl\u0148te a\u017e na posledn\u00ed chv\u00edli, aby z\u016fstaly k\u0159upav\u00e9 a nepou\u0161t\u011bly vodu. Tyto zp\u016fsoby pod\u00e1v\u00e1n\u00ed bez pe\u010diva zachov\u00e1vaj\u00ed sv\u011b\u017e\u00ed charakter receptu a hod\u00ed se, pokud chcete j\u00eddlo s ni\u017e\u0161\u00edm obsahem sacharid\u016f.\n\n\n\nPro ka\u017edodenn\u00ed keto va\u0159en\u00ed najdete zde v\u0161echny m\u00e9 recepty s n\u00edzk\u00fdm obsahem sacharid\u016f.\n\n\n\n\n\n\tMakrelov\u00e1 p\u011bna\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 filet z makrely (o hmotnosti 125 a\u017e 140 g)4 \u0159edkvi\u010dky3 l\u017ei\u010dky dijonsk\u00e9 ho\u0159\u010dice (nebo jemn\u00e9 ho\u0159\u010dice)2 l\u017ei\u010dky jogurtu (ml\u00e9\u010dn\u00e9ho nebo rostlinn\u00e9ho, nejl\u00e9pe ne kokosov\u00e9ho)5 \u00e0 10 l\u00edstk\u016f m\u00e1ty (\u010derstv\u00e9)15 st\u00e9bel pa\u017eitky (\u010derstv\u00e9, 2 l\u017ei\u010dky + na ozdobu)0.5 limetky (\u0161\u0165\u00e1va, pro variantu se st\u0159edn\u00edm obsahem sacharid\u016f, nebo \u0161\u0165\u00e1va z 0.25 citronu pro variantu s n\u00edzk\u00fdm obsahem sacharid\u016f)Voliteln\u00e94 raj\u010data (jako misti\u010dky k napln\u011bn\u00ed)n\u011bkolik cherry raj\u010d\u00e1tek (na mal\u00e9 jednohubky k aperitivu)1 \u010dekankov\u00fd puk (listy poslou\u017e\u00ed jako \u201el\u017ei\u010dky\u201c na jednohubky)\t\n\t\n\t\tZ makrely odstra\u0148te kosti a st\u00e1hn\u011bte k\u016f\u017ei. Vlo\u017ete ji do n\u00e1doby na ty\u010dov\u00fd mix\u00e9r.Nastrouhejte 4 \u0159edkvi\u010dky a p\u0159idejte je k makrele i se zbyl\u00fdm mal\u00fdm kouskem.Vyma\u010dkejte polovinu limetky do mal\u00e9 misky (abyste zachytili p\u0159\u00edpadn\u00e1 sem\u00ednka) a p\u0159idejte \u0161\u0165\u00e1vu.P\u0159idejte ho\u0159\u010dici, jogurt, m\u00e1tu a pa\u017eitku.Rozmixujte ty\u010dov\u00fdm mix\u00e9rem.\t\n\t\n\t\tVybaven\u00ed: Ty\u010dov\u00fd mix\u00e9r, l\u017e\u00edce, mal\u00fd n\u016f\u017e, n\u016f\u017eky, 4 skleni\u010dky (nebo raj\u010de jako misti\u010dka, \u010dekankov\u00fd list).\n\t\n\t\n\t\tAp\u00e9ritifFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200677","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200677"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200677\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/184639"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200677"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200677"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}