{"id":203608,"title":"Dom\u00e1c\u00ed uzen\u00fd losos","modified":"2026-11-04T15:02:52+01:00","plain":"Filet z lososa nalo\u017een\u00fd do soli z Gu\u00e9rande a cukru, uzen\u00fd studen\u00fdm kou\u0159em z jablo\u0148ov\u00e9ho d\u0159eva a pot\u00e9 nechan\u00fd vyzr\u00e1t v lednici\n\n\n\nTenk\u00fd pl\u00e1tek uzen\u00e9ho lososa na chlebu s m\u00e1slem, vl\u00e1\u010dn\u00e9 a leskl\u00e9 maso, v\u016fn\u011b jablo\u0148ov\u00e9ho d\u0159eva a kopru: luxus sv\u00e1te\u010dn\u00ed tabule, kter\u00fd si p\u0159iprav\u00edte vlastn\u00edma rukama. P\u0159i dom\u00e1c\u00ed p\u0159\u00edprav\u011b m\u00e1te pod kontrolou ka\u017ed\u00fd krok, od nasolen\u00ed a\u017e po zr\u00e1n\u00ed. V\u00fdsledek se vyrovn\u00e1 nab\u00eddce t\u011bch nejlep\u0161\u00edch lah\u016fdk\u00e1\u0159stv\u00ed a m\u00e1 daleko k vysoce pr\u016fmyslov\u011b zpracovan\u00fdm v\u00fdrobk\u016fm ze supermarketu.\n\n\n\nCo je dom\u00e1c\u00ed uzen\u00fd losos?\n\n\n\nJde o syrov\u00fd filet z lososa, kter\u00fd se nasol\u00ed, osu\u0161\u00ed a pot\u00e9 vystav\u00ed studen\u00e9mu kou\u0159i: maso z\u016fst\u00e1v\u00e1 syrov\u00e9, ale zpevn\u00ed se a z\u00edsk\u00e1 chu\u0165 d\u0159eva. V tomto receptu se filet nalo\u017e\u00ed do sm\u011bsi soli z Gu\u00e9rande, t\u0159tinov\u00e9ho cukru a kopru, p\u0159es noc se nech\u00e1 oschnout v lednici, p\u0159ibli\u017en\u011b t\u0159i hodiny se ud\u00ed a nakonec zraje 24 a\u017e 48 hodin.\n\n\n\nVyzkou\u0161ejte tak\u00e9 recept na su\u0161enou vep\u0159ovou panenku\n\n\n\nZe seversk\u00fdch ud\u00edren na sv\u00e1te\u010dn\u00ed st\u016fl\n\n\n\nUzen\u00fd losos m\u00e1 p\u016fvod ve star\u00fdch zp\u016fsobech konzervace potravin. V seversk\u00fdch zem\u00edch, kde je losos\u016f dostatek, se udili, aby vydr\u017eeli po dlouh\u00e9 zimn\u00ed m\u011bs\u00edce. Kou\u0159 ze d\u0159eva prodlu\u017eoval jejich trvanlivost a z\u00e1rove\u0148 jim dod\u00e1val jemn\u00e9 d\u0159evit\u00e9 aroma.\n\n\n\nDom\u00e1c\u00ed su\u0161en\u00e9 kachn\u00ed prso je dal\u0161\u00ed prvot\u0159\u00eddn\u00ed su\u0161en\u00e9 maso, kter\u00e9 si velmi snadno p\u0159iprav\u00edte sami\n\n\n\nV pr\u016fb\u011bhu stalet\u00ed se uzen\u00fd losos prom\u011bnil z nezbytn\u00e9 z\u00e1soby j\u00eddla v luxusn\u00ed pochoutku, cen\u011bnou pro svou jemnou chu\u0165 a maso, kter\u00e9 se rozpl\u00fdv\u00e1 na jazyku, a pod\u00e1vanou p\u0159i sv\u00e1te\u010dn\u00edch p\u0159\u00edle\u017eitostech. Postupy uzen\u00ed se zdokonalovaly a za\u010daly vyu\u017e\u00edvat vybran\u00e9 druhy d\u0159eva a sm\u011bsi ko\u0159en\u00ed.\n\n\n\nHlavn\u00ed suroviny na dom\u00e1c\u00edho uzen\u00e9ho lososa\n\n\n\n\n\n\n\nZ\u00e1kladem v\u0161eho je \u010derstv\u00fd filet z lososa. Vyberte siln\u011bj\u0161\u00ed kus, aby maso z\u016fstalo k\u0159ehk\u00e9 i po uzen\u00ed, ide\u00e1ln\u011b z voln\u00e9ho lovu nebo odpov\u011bdn\u00e9ho chovu.\n\n\n\nK nasolen\u00ed se pou\u017e\u00edv\u00e1 s\u016fl z Gu\u00e9rande spolu s t\u0159tinov\u00fdm cukrem. S\u016fl z lososa vyt\u00e1hne trochu vody a zv\u00fdrazn\u00ed jeho chu\u0165, ani\u017e by ho vysu\u0161ila. S\u016fl z Gu\u00e9rande obsahuje v\u00edce miner\u00e1ln\u00edch l\u00e1tek ne\u017e rafinovan\u00e1 s\u016fl a p\u0159i stejn\u00e9 hmotnosti tak\u00e9 o n\u011bco m\u00e9n\u011b sol\u00ed. Cukr vyva\u017euje slanost a zjem\u0148uje maso, zat\u00edmco kopr u\u017e v t\u00e9to f\u00e1zi dod\u00e1v\u00e1 sv\u011b\u017e\u00ed, lehce an\u00fdzov\u00fd t\u00f3n.\n\n\n\nD\u0159evo na uzen\u00ed v\u00fdrazn\u011b ovliv\u0148uje v\u00fdslednou chu\u0165. Jablo\u0148ov\u00e1 \u0161t\u011bpka vytv\u00e1\u0159\u00ed jemn\u00fd kou\u0159 s ovocn\u00fdmi t\u00f3ny, ide\u00e1ln\u00ed pro lososa, a tak\u00e9 dal\u0161\u00ed ovocn\u00e1 d\u0159eva rybu provon\u00ed, ani\u017e by p\u0159ehlu\u0161ila jej\u00ed chu\u0165.\n\n\n\nTechnick\u00e9 z\u00e1sady pro dobr\u00e9ho uzen\u00e9ho lososa\n\n\n\nPo opl\u00e1chnut\u00ed nechte filet p\u0159es noc odpo\u010d\u00edvat na m\u0159\u00ed\u017ece v lednici, aby jeho povrch oschl. Vytvo\u0159\u00ed se na n\u011bm tenk\u00e1, lehce lepkav\u00e1 vrstvi\u010dka, na kter\u00e9 se zachyt\u00e1v\u00e1 kou\u0159.\n\n\n\nRecept p\u0159evzat\u00fd se svolen\u00edm autora z blogu Charcuterie di Lorenzo\n\n\n\n\n\n\tDom\u00e1c\u00ed uzen\u00fd losos\n\t\t\n\t\t\t\n\t\n\t\tUd\u00edrna\t\n\t\n\t\tS\u016fl z Gu\u00e9randeT\u0159tinov\u00fd cukrKopr (na ovon\u011bn\u00ed)1 filet z \u010derstv\u00e9ho lososa (siln\u00fd p\u0159ibli\u017en\u011b 4 cm)\t\n\t\n\t\tZ filetu lososa odstra\u0148te v\u0161echny kosti a okraje se\u0159\u00edzn\u011bte do pravideln\u00e9ho tvaru.K\u016f\u017ei lososa na n\u011bkolika m\u00edstech na\u0159\u00edzn\u011bte, ani\u017e byste za\u0159\u00edzli do masa (voliteln\u00e9).Sm\u00edchejte 2 d\u00edly soli z Gu\u00e9rande s 1 d\u00edlem t\u0159tinov\u00e9ho cukru a p\u0159idejte kopr.Filet lososa d\u016fkladn\u011b pot\u0159ete vydatn\u00fdm mno\u017estv\u00edm sm\u011bsi soli, cukru a kopru.Lososa dejte do lednice na 1 hodinu na ka\u017ed\u00fd centimetr tlou\u0161\u0165ky (nap\u0159\u00edklad na 4 hodiny u filetu siln\u00e9ho 4 cm).Po uplynut\u00ed doby nasolov\u00e1n\u00ed opl\u00e1chn\u011bte filet studenou vodou, abyste odstranili p\u0159ebyte\u010dnou s\u016fl.Lososa pe\u010dliv\u011b osu\u0161te pap\u00edrov\u00fdmi ut\u011brkami.Filet polo\u017ete na m\u0159\u00ed\u017eku a nechte ho p\u0159es noc odpo\u010d\u00edvat v lednici.P\u0159ipravte ud\u00edrnu na uzen\u00ed studen\u00fdm kou\u0159em.Pro jemnou chu\u0165 pou\u017eijte \u0161t\u011bpku z jablon\u011b nebo jin\u00e9ho ovocn\u00e9ho stromu.Lososa u\u010fte p\u0159ibli\u017en\u011b 3 hodiny nebo podle po\u017eadovan\u00e9 intenzity chuti.Po uzen\u00ed vlo\u017ete filet lososa do vzduchot\u011bsn\u00e9ho plastov\u00e9ho s\u00e1\u010dku a vytla\u010dte z n\u011bj co nejv\u00edce vzduchu, nebo ho vakuov\u011b zabalte.Nechte v lednici dozr\u00e1t po dobu 24 a\u017e 48 hodin, aby se chut\u011b propojily.Uzen\u00fd losos vydr\u017e\u00ed v lednici ve vzduchot\u011bsn\u00e9m s\u00e1\u010dku a\u017e 6 dn\u00ed, ve vakuov\u00e9m balen\u00ed a\u017e 12 dn\u00ed.\t\n\t\n\t\tPo dozr\u00e1n\u00ed je uzen\u00fd losos p\u0159ipraven\u00fd ke kr\u00e1jen\u00ed a pod\u00e1v\u00e1n\u00ed. \nNebojte se p\u0159i uzen\u00ed experimentovat s r\u016fzn\u00fdmi druhy d\u0159eva a obm\u011b\u0148ovat tak chu\u0165.\nDozr\u00e1v\u00e1n\u00ed je z\u00e1sadn\u00edm krokem pro pln\u00e9 rozvinut\u00ed v\u016fn\u011b a chuti uzen\u00e9ho lososa.  \n\t\n\t\n\t\tAp\u00e9ritif, Viande s\u00e9ch\u00e9eFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/203608","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=203608"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/203608\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/202158"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=203608"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=203608"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=203608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}