{"id":200849,"title":"Sle\u010fov\u00fd tatar\u00e1k","modified":"2026-10-31T18:16:33+01:00","plain":"Studen\u00fd p\u0159edkrm tvarovan\u00fd serv\u00edrovac\u00edm krou\u017ekem: \u010derven\u00e1 \u0159epa marinovan\u00e1 v s\u00f3jov\u00e9 om\u00e1\u010dce a balzamikov\u00e9m octu, mlad\u00fd sle\u010f a jarn\u00ed cibulka.\n\n\n\nSyt\u011b \u010derven\u00e1 barva, citronov\u00e9 t\u00f3ny, maso s chut\u00ed mo\u0159e: tento tatar\u00e1k ze sled\u011b je sv\u011b\u017e\u00ed, slan\u00fd a lehce nakysl\u00fd. \u0158epa, marinovan\u00e1 od p\u0159edchoz\u00edho dne ve sm\u011bsi s\u00f3jov\u00e9 om\u00e1\u010dky a balzamikov\u00e9ho octa, tvo\u0159\u00ed jemn\u00fd, leskl\u00fd z\u00e1klad a mlad\u00fd sle\u010f na n\u00ed si zachov\u00e1v\u00e1 p\u0159\u00edjemnou pevnost. Jde o studen\u00fd p\u0159edkrm pro jednu osobu, kter\u00fd pod\u00e1vejte dob\u0159e vychlazen\u00fd s n\u011bkolika kapkami om\u00e1\u010dky zjemn\u011bn\u00e9 majon\u00e9zou. Tento recept pat\u0159\u00ed mezi m\u00e1 keto j\u00eddla.\n\n\n\nCo je tatar\u00e1k ze sled\u011b?\n\n\n\nSlovo tatar\u00e1k zde ozna\u010duje studen\u00fd pokrm z drobn\u00fdch, stejnom\u011brn\u011b nakr\u00e1jen\u00fdch kousk\u016f, pe\u010dliv\u011b dochucen\u00fd a \u010dasto tvarovan\u00fd serv\u00edrovac\u00edm krou\u017ekem, aby m\u011bl \u00fahledn\u00fd tvar. Jednotliv\u00e9 slo\u017eky z\u016fst\u00e1vaj\u00ed z\u0159eteln\u011b odd\u011blen\u00e9: dole je va\u0159en\u00e1 \u010derven\u00e1 \u0159epa nakr\u00e1jen\u00e1 na kosti\u010dky a marinovan\u00e1; naho\u0159e lehce solen\u00fd mlad\u00fd sle\u010f prom\u00edchan\u00fd s tenk\u00fdmi p\u016flkole\u010dky jarn\u00ed cibulky. Stejnou p\u00e9\u010di v\u011bnovanou kr\u00e1jen\u00ed a dochucen\u00ed najdete i u thajsk\u00e9ho tatar\u00e1ku.\n\n\n\nSle\u010f dod\u00e1v\u00e1 mo\u0159sk\u00e9 t\u00f3ny, slanost a pevnou, ale jemnou konzistenci, \u0159epa zase zemitou sladkost, sytou barvu a vyv\u00e1\u017eenou kyselost d\u00edky marin\u00e1d\u011b. Citron nalo\u017een\u00fd v soli, nasekan\u00fd velmi najemno, pokrm provon\u00ed, ani\u017e by p\u0159ehlu\u0161il ostatn\u00ed chut\u011b, a jarn\u00ed cibulka dod\u00e1 sv\u011b\u017e\u00ed k\u0159upavost. Om\u00e1\u010dka se nevm\u00edch\u00e1v\u00e1 do samotn\u00e9ho tatar\u00e1ku, p\u0159ipravuje se z odlo\u017een\u00e9 marin\u00e1dy spojen\u00e9 l\u017ei\u010dkou majon\u00e9zy.\n\n\n\nPro obm\u011bnu: Sayur lodeh.\n\n\n\nP\u016fvod a pojet\u00ed tatar\u00e1ku ze sled\u011b\n\n\n\nRyb\u00ed tatar\u00e1k pat\u0159\u00ed mezi studen\u00e9 p\u0159edkrmy, u kter\u00fdch je kr\u00e1jen\u00ed stejn\u011b d\u016fle\u017eit\u00e9 jako dochucen\u00ed. P\u0159\u00edprava vypad\u00e1 jednodu\u0161e, ale vy\u017eaduje p\u0159esnost: \u010dist\u00fd \u0159ez, vyv\u00e1\u017eenou slanost a tvarov\u00e1n\u00ed krou\u017ekem, kter\u00fd udr\u017e\u00ed vrstvy pohromad\u011b, ani\u017e by je rozma\u010dkal. Jin\u00fd p\u0159\u00edstup k syrov\u00fdm ryb\u00e1m p\u0159edstavuje sa\u0161imi, jeho\u017e z\u00e1sady tak\u00e9 stoj\u00ed na \u010derstvosti a p\u0159esn\u00e9m kr\u00e1jen\u00ed.\n\n\n\nSpojen\u00ed sled\u011b a \u0159epy p\u0159ipom\u00edn\u00e1 kombinace ze seversk\u00fdch kuchyn\u00ed i francouzsk\u00fdch stol\u016f, kde slan\u00e1 ryba vyva\u017euje sladkost \u0159epy. Balzamikov\u00fd ocet zjem\u0148uje kyselost, s\u00f3jov\u00e1 om\u00e1\u010dka nebo tamari dod\u00e1v\u00e1 umami. Osobitost t\u00e9to verzi prop\u016fj\u010duje citron nalo\u017een\u00fd v soli a pou\u017eit\u00e1 marin\u00e1da, pod\u00e1van\u00e1 jako om\u00e1\u010dka kolem tatar\u00e1ku.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nNa jednu porci si p\u0159ipravte jednoho lehce solen\u00e9ho mlad\u00e9ho sled\u011b, p\u0159ipraven\u00e9ho k p\u0159\u00edm\u00e9 konzumaci a neuzen\u00e9ho, kter\u00fd dod\u00e1 v\u00fdraznou slanost a p\u0159\u00edjemn\u011b jemn\u00e9 sousto. Odstra\u0148te ocas, kone\u010dky prst\u016f zkontrolujte, zda v mase nez\u016fstaly kosti, a pot\u00e9 ho nakr\u00e1jejte na stejnom\u011brn\u00e9 kousky. Na z\u00e1klad po\u010d\u00edtejte s 80 g va\u0159en\u00e9 \u010derven\u00e9 \u0159epy, nakr\u00e1jen\u00e9 na kosti\u010dky a osu\u0161en\u00e9, aby vst\u0159ebala marin\u00e1du, ani\u017e by ji na\u0159edila; hod\u00ed se i vakuov\u011b balen\u00e1 va\u0159en\u00e1 \u0159epa, pokud nen\u00ed p\u0159edem ochucen\u00e1.\n\n\n\nObjevte tak\u00e9: Grilovan\u00e1 ku\u0159ec\u00ed stehna.\n\n\n\nCitron nalo\u017een\u00fd v soli, 20 g nasekan\u00fdch velmi najemno, dod\u00e1 citronov\u00fd a slan\u00fd t\u00f3n. S\u00f3jov\u00e1 om\u00e1\u010dka nebo tamari, 1 l\u017e\u00edce, dod\u00e1 marin\u00e1d\u011b s\u016fl a umami; pro bezlepkovou verzi zkontrolujte ozna\u010den\u00ed na etiket\u011b. Balzamikov\u00fd ocet, 1 l\u017e\u00edce, p\u0159id\u00e1 jemnou kyselost a zv\u00fdrazn\u00ed barvu.\n\n\n\nMajon\u00e9za, 1 l\u017ei\u010dka, spoj\u00ed marin\u00e1du v jemnou om\u00e1\u010dku, kterou nanesete kolem tatar\u00e1ku; japonsk\u00e1 majon\u00e9za j\u00ed dod\u00e1 kr\u00e9mov\u011bj\u0161\u00ed konzistenci. Jarn\u00ed cibulka, p\u016fl kusu, p\u0159inese sv\u011b\u017eest a k\u0159upavost, tenk\u00e1 p\u016flkole\u010dka pat\u0159\u00ed ke sledi a dv\u011b cel\u00e1 kole\u010dka na ozdobu. Dal\u0161\u00ed s\u016fl nen\u00ed pot\u0159eba; pokud zvol\u00edte tamari, vyberte om\u00e1\u010dku tamari s vyv\u00e1\u017eenou chut\u00ed.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nZ\u00e1klad \u00fasp\u011bchu vznik\u00e1 u\u017e den p\u0159edem: \u0159epu nakr\u00e1jejte na mal\u00e9 kosti\u010dky, osu\u0161te a ulo\u017ete do chladu se s\u00f3jovou om\u00e1\u010dkou a balzamikov\u00fdm octem. T\u011bchto 24 hodin odle\u017een\u00ed \u0159epu ochut\u00ed a obarv\u00ed tekutinu, ze kter\u00e9 pozd\u011bji vznikne om\u00e1\u010dka, s\u00f3jov\u00e1 om\u00e1\u010dka nav\u00edc zv\u00fdrazn\u00ed nen\u00e1padnou, ale z\u00e1sadn\u00ed chu\u0165 umami. P\u0159i serv\u00edrov\u00e1n\u00ed \u0159epu sce\u010fte a marin\u00e1du uschovejte, kosti\u010dky prom\u00edchejte s nalo\u017een\u00fdm citronem a zvl\u00e1\u0161\u0165 sm\u00edchejte sled\u011b s cibulkou. Do serv\u00edrovac\u00edho krou\u017eku up\u011bchujte dv\u011b vrstvy, dole \u0159epu s citronem, naho\u0159e sled\u011b s cibulkou, a krou\u017eek pomalu sejm\u011bte.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Treska s modr\u00fdm s\u00fdrem pe\u010den\u00e1 v bal\u00ed\u010dku.\n\n\n\nOm\u00e1\u010dku p\u0159iprav\u00edte vm\u00edch\u00e1n\u00edm majon\u00e9zy do odlo\u017een\u00e9 marin\u00e1dy, dokud nebude tekut\u00e1 a leskl\u00e1. Nan\u00e1\u0161ejte ji po kapk\u00e1ch t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm, aby si pokrm zachoval tvar. Pod\u00e1vejte studen\u00e9, nenech\u00e1vejte st\u00e1t p\u0159i pokojov\u00e9 teplot\u011b. Listov\u00fd sal\u00e1t nebo n\u011bkolik tenk\u00fdch pl\u00e1tk\u016f okurky p\u0159edkrm dopln\u00ed, ani\u017e by ho zat\u00ed\u017eily; v podobn\u00e9m mo\u0159sk\u00e9m a nakysl\u00e9m duchu se hod\u00ed tak\u00e9 sal\u00e1t wakame nebo ryb\u00ed kinilaw. Po\u010d\u00edtejte s 6 g \u010dist\u00fdch sacharid\u016f na porci, k nim\u017e p\u0159isp\u00edv\u00e1 \u0159epa i balzamikov\u00fd ocet.\n\n\n\nDal\u0161\u00ed n\u00e1pady s n\u00edzk\u00fdm obsahem sacharid\u016f najdete mezi v\u0161emi m\u00fdmi keto recepty.\n\n\n\n\n\n\tTatar\u00e1k ze sled\u011b\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 sle\u010f (mlad\u00fd, lehce solen\u00fd)80 g \u010derven\u00e9 \u0159epy (va\u0159en\u00e9)20 g nakl\u00e1dan\u00e9ho citronu1 l\u017e\u00edce s\u00f3jov\u00e9 om\u00e1\u010dky (nebo tamari)1 l\u017e\u00edce balzamikov\u00e9ho octa1 l\u017ei\u010dka majon\u00e9zy0.5 jarn\u00ed cibulky\t\n\t\n\t\t\u010cervenou \u0159epu nakr\u00e1jejte na mal\u00e9 kousky a jemn\u00fdm p\u0159ikl\u00e1d\u00e1n\u00edm ut\u011brky osu\u0161te. Dejte ji do n\u00e1doby se s\u00f3jovou om\u00e1\u010dkou a balzamikov\u00fdm octem a nechte marinovat v lednici.Sle\u010fovi odstra\u0148te ocas a prsty zkontrolujte, zda z masa nevy\u010dn\u00edvaj\u00ed kosti. Sled\u011b nakr\u00e1jejte na kousky.Jarn\u00ed cibulku nakr\u00e1jejte na tenk\u00e1 p\u016flkole\u010dka a prom\u00edchejte se sled\u011bm. Na ozdobu ukrojte dv\u011b p\u011bkn\u00e1 cel\u00e1 kole\u010dka.Citron nakr\u00e1jejte na velmi drobn\u00e9 kousky a jemn\u00fdm p\u0159ikl\u00e1d\u00e1n\u00edm ut\u011brky osu\u0161te.\u0158epu sce\u010fte a marin\u00e1du zachy\u0165te do n\u00e1doby, pozd\u011bji poslou\u017e\u00ed jako om\u00e1\u010dka. Kousky \u0159epy prom\u00edchejte s citronem.Do marin\u00e1dy vm\u00edchejte majon\u00e9zu.P\u0159ipravte porci na tal\u00ed\u0159i. Do serv\u00edrovac\u00edho krou\u017eku nejprve vlo\u017ete \u0159epu a up\u011bchujte. Navrch rozlo\u017ete sled\u011b a znovu up\u011bchujte.Krou\u017eek opatrn\u011b zvedn\u011bte a sejm\u011bte. Podle pot\u0159eby obsah lehce p\u0159idr\u017ete tlakem dol\u016f, ale netla\u010dte p\u0159\u00edli\u0161, aby se v\u011b\u017ei\u010dka nerozpadla. Ozdobte odlo\u017eenou jarn\u00ed cibulkou.T\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm nakapejte kolem v\u011b\u017ei\u010dky om\u00e1\u010dku.\t\n\t\n\t\tP\u0159ed pln\u011bn\u00edm m\u016f\u017eete krou\u017eek vylo\u017eit kouskem acet\u00e1tov\u00e9 f\u00f3lie. Po napln\u011bn\u00ed sejm\u011bte krou\u017eek a pot\u00e9 f\u00f3lii odvi\u0148te.\nPom\u016fcky: kulat\u00e9 vykrajov\u00e1tko \/ serv\u00edrovac\u00ed krou\u017eek, mal\u00e9 misky, l\u017e\u00edce, n\u016f\u017e, voliteln\u011b: acet\u00e1tov\u00e1 f\u00f3lie.\n\t\n\t\n\t\tEntr\u00e9eFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200849","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=200849"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200849\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/184824"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200849"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200849"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200849"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}