{"id":187567,"title":"Tartar de hering","modified":"2026-10-06T12:49:09+02:00","plain":"Un aperitiv rece montat \u00eentr-un inel culinar: sfecl\u0103 ro\u0219ie marinat\u0103 \u00een sos de soia \u0219i o\u021bet balsamic, hering t\u00e2n\u0103r \u0219i ceap\u0103 verde.\n\n\n\nRo\u0219u intens, note de l\u0103m\u00e2ie, carne cu gust marin: acest tartar de hering este o \u00eembuc\u0103tur\u0103 proasp\u0103t\u0103, s\u0103rat\u0103 \u0219i u\u0219or acri\u0219oar\u0103. Sfecla, marinat\u0103 din ajun \u00eentr-un amestec de sos de soia \u0219i o\u021bet balsamic, formeaz\u0103 o baz\u0103 fraged\u0103 \u0219i lucioas\u0103, iar heringul t\u00e2n\u0103r de deasupra \u00ee\u0219i p\u0103streaz\u0103 textura. Este un aperitiv rece pentru o persoan\u0103, de servit bine r\u0103cit, cu c\u00e2teva pic\u0103turi de sos legat cu maionez\u0103. Aceast\u0103 re\u021bet\u0103 face parte din colec\u021bia mea de preparate keto.\n\n\n\nCe este tartarul de hering?\n\n\n\nCuv\u00e2ntul tartar desemneaz\u0103 aici un preparat rece, t\u0103iat \u00een buc\u0103\u021bele uniforme, asezonat cu precizie \u0219i adesea montat \u00eentr-un inel culinar pentru o form\u0103 bine definit\u0103. Compozi\u021bia r\u0103m\u00e2ne clar\u0103: la baz\u0103, sfecl\u0103 ro\u0219ie fiart\u0103, t\u0103iat\u0103 cubule\u021be \u0219i marinat\u0103; deasupra, hering t\u00e2n\u0103r u\u0219or s\u0103rat, amestecat cu jum\u0103t\u0103\u021bi sub\u021biri de rondele de ceap\u0103 verde. Aceea\u0219i aten\u021bie acordat\u0103 t\u0103ierii \u0219i asezon\u0103rii se reg\u0103se\u0219te \u00eentr-un tartar thailandez.\n\n\n\nHeringul aduce note marine, gust s\u0103rat \u0219i o textur\u0103 ferm\u0103, dar fraged\u0103, iar sfecla adaug\u0103 dulcea\u021ba sa p\u0103m\u00e2ntie, culoarea intens\u0103 \u0219i o aciditate dozat\u0103 prin marinad\u0103. L\u0103m\u00e2ia conservat\u0103 \u00een sare, tocat\u0103 foarte fin, parfumeaz\u0103 f\u0103r\u0103 s\u0103 domine, iar ceapa verde ofer\u0103 prospe\u021bime \u0219i o not\u0103 crocant\u0103. Sosul nu se \u00eencorporeaz\u0103 \u00een compozi\u021bie, ci se prepar\u0103 din marinada p\u0103strat\u0103, legat\u0103 cu o linguri\u021b\u0103 de maionez\u0103.\n\n\n\nPentru varia\u021bie: Sayur lodeh.\n\n\n\nOriginea \u0219i spiritul tartarului de hering\n\n\n\nTartarul de pe\u0219te face parte dintre aperitivele reci la care t\u0103ierea conteaz\u0103 la fel de mult ca asezonarea. Procedeul pare simplu, dar cere precizie: o t\u0103iere curat\u0103, un echilibru bine controlat al gustului s\u0103rat \u0219i o montare \u00een inel care sus\u021bine straturile f\u0103r\u0103 s\u0103 le striveasc\u0103. Pentru o alt\u0103 abordare a pe\u0219telui crud, regulile prepar\u0103rii sashimi se bazeaz\u0103, de asemenea, pe prospe\u021bime \u0219i pe precizia t\u0103ierii.\n\n\n\nAsocierea heringului cu sfecla aminte\u0219te de combina\u021biile din buc\u0103t\u0103riile nordice \u0219i de pe mesele franceze, pe\u0219tele s\u0103rat echilibr\u00e2nd dulcea\u021ba sfeclei. O\u021betul balsamic domole\u0219te aciditatea, iar sosul de soia sau tamari aduce umami. Nota distinctiv\u0103 a acestei variante vine de la l\u0103m\u00e2ia conservat\u0103 \u00een sare \u0219i de la marinada recuperat\u0103, servit\u0103 ca sos \u00een jurul tartarului.\n\n\n\nIngredientele principale\n\n\n\nPentru o por\u021bie, preg\u0103ti\u021bi un hering t\u00e2n\u0103r u\u0219or s\u0103rat, gata de consum \u0219i neafumat, pentru un gust s\u0103rat bine definit \u0219i o textur\u0103 fraged\u0103. \u00cendep\u0103rta\u021bi coada, verifica\u021bi carnea cu v\u00e2rful degetelor pentru a depista oasele, apoi t\u0103ia\u021bi-o \u00een buc\u0103\u021bi uniforme. Folosi\u021bi 80 g de sfecl\u0103 ro\u0219ie fiart\u0103 pentru baz\u0103, t\u0103iat\u0103 cubule\u021be \u0219i tamponat\u0103 pentru a absorbi marinada f\u0103r\u0103 s\u0103 o dilueze; este potrivit\u0103 \u0219i sfecla fiart\u0103 simpl\u0103, ambalat\u0103 \u00een vid, dac\u0103 nu este deja asezonat\u0103.\n\n\n\nDescoperi\u021bi \u0219i: Pulpe de pui la gr\u0103tar.\n\n\n\nL\u0103m\u00e2ia conservat\u0103 \u00een sare, 20 g tocate foarte fin, ofer\u0103 nota de l\u0103m\u00e2ie \u0219i gustul s\u0103rat. Sosul de soia sau tamari, 1 lingur\u0103, aduce sare \u0219i umami \u00een marinad\u0103; pentru o variant\u0103 f\u0103r\u0103 gluten, verifica\u021bi men\u021biunea de pe etichet\u0103. O\u021betul balsamic, 1 lingur\u0103, adaug\u0103 o aciditate bl\u00e2nd\u0103 \u0219i intensific\u0103 culoarea.\n\n\n\nMaioneza, 1 linguri\u021b\u0103, leag\u0103 marinada \u00eentr-un sos fluid, care se pune \u00een jurul tartarului; o maionez\u0103 japonez\u0103 ofer\u0103 o textur\u0103 mai catifelat\u0103. Ceapa verde, o jum\u0103tate de bucat\u0103, aduce prospe\u021bime \u0219i o not\u0103 crocant\u0103, cu jum\u0103t\u0103\u021bi sub\u021biri de rondele \u00een hering \u0219i dou\u0103 rondele \u00eentregi pentru decor. Nu este necesar\u0103 sare suplimentar\u0103; dac\u0103 opta\u021bi pentru tamari, alege\u021bi un sos tamari echilibrat.\n\n\n\nRepere tehnice \u0219i servire\n\n\n\nReu\u0219ita se preg\u0103te\u0219te \u00eenc\u0103 din ajun: sfecla se taie cubule\u021be mici, se tamponeaz\u0103 \u0219i se pune la rece cu sosul de soia \u0219i o\u021betul balsamic. Aceste 24 de ore de repaus aromatizeaz\u0103 leguma \u0219i coloreaz\u0103 lichidul care va deveni sos, iar sosul de soia intensific\u0103 gustul umami, discret, dar esen\u021bial. La montare, scurge\u021bi sfecla p\u0103str\u00e2nd marinada, amesteca\u021bi cubule\u021bele cu l\u0103m\u00e2ia conservat\u0103, apoi combina\u021bi separat heringul cu ceapa. Montarea \u00een inel se face \u00een dou\u0103 straturi presate, sfecla cu l\u0103m\u00e2ie la baz\u0103, heringul cu ceap\u0103 deasupra, iar inelul se \u00eendep\u0103rteaz\u0103 lent.\n\n\n\nDe \u00eencercat \u0219i: Cod \u00een papiot\u0103 cu br\u00e2nz\u0103 cu mucegai albastru.\n\n\n\nSosul se ob\u021bine \u00eencorpor\u00e2nd maioneza \u00een marinada p\u0103strat\u0103, p\u00e2n\u0103 cap\u0103t\u0103 o textur\u0103 fluid\u0103 \u0219i lucioas\u0103, apoi se pune \u00een pic\u0103turi chiar \u00eenainte de servire, pentru ca preparatul s\u0103 \u00ee\u0219i p\u0103streze forma. Servi\u021bi rece, f\u0103r\u0103 s\u0103 l\u0103sa\u021bi preparatul la temperatura camerei. O salat\u0103 verde sau c\u00e2teva f\u00e2\u0219ii de castravete \u00eenso\u021besc aperitivul f\u0103r\u0103 s\u0103 \u00eel \u00eengreuneze; \u00een aceea\u0219i not\u0103 marin\u0103 \u0219i acri\u0219oar\u0103, se potrivesc \u0219i o salat\u0103 wakame sau un kinilaw de pe\u0219te. Lua\u021bi \u00een calcul 6 g de carbohidra\u021bi ne\u021bi per por\u021bie, la care contribuie sfecla \u0219i o\u021betul balsamic.\n\n\n\nPentru alte idei cu pu\u021bini carbohidra\u021bi, r\u0103sfoi\u021bi toate re\u021betele mele keto.\n\n\n\n\n\n\tTartar de hering\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 hering de sezon, u\u0219or s\u0103rat80 g sfecl\u0103 ro\u0219ie (fiart\u0103)20 g l\u0103m\u00e2ie conservat\u0103 \u00een sare1 lingur\u0103 sos de soia sau tamari1 lingur\u0103 o\u021bet balsamic1 linguri\u021b\u0103 maionez\u01030.5 ceap\u0103 verde\t\n\t\n\t\tT\u0103ia\u021bi sfecla ro\u0219ie \u00een buc\u0103\u021bi mici \u0219i usca\u021bi-o prin tamponare. Pune\u021bi-o \u00eentr-un recipient cu sosul de soia \u0219i o\u021betul balsamic \u0219i da\u021bi-o la frigider pentru a se marina.\u00cendep\u0103rta\u021bi coada heringului \u0219i verifica\u021bi cu degetele s\u0103 nu ias\u0103 niciun os \u00een afar\u0103. T\u0103ia\u021bi heringul \u00een buc\u0103\u021bi.T\u0103ia\u021bi ceapa verde \u00een jum\u0103t\u0103\u021bi de rondele sub\u021biri \u0219i amesteca\u021bi-o cu heringul. T\u0103ia\u021bi dou\u0103 rondele \u00eentregi, frumoase, pentru decor.T\u0103ia\u021bi l\u0103m\u00e2ia \u00een buc\u0103\u021bi foarte mici \u0219i usca\u021bi-o prin tamponare u\u0219oar\u0103.Scurge\u021bi sfecla, p\u0103str\u00e2nd marinada \u00eentr-un recipient; aceasta va fi folosit\u0103 apoi ca sos. Amesteca\u021bi buc\u0103\u021bile de sfecl\u0103 cu l\u0103m\u00e2ia.\u00cencorpora\u021bi maioneza \u00een marinad\u0103.Monta\u021bi preparatul pe farfurie. Pune\u021bi mai \u00eent\u00e2i sfecla \u00een inelul de montare \u0219i presa\u021bi. Distribui\u021bi apoi heringul deasupra \u0219i presa\u021bi.\u00cendep\u0103rta\u021bi cu grij\u0103 inelul, ridic\u00e2ndu-l. Dac\u0103 este necesar, ap\u0103sa\u021bi u\u0219or preparatul \u00een sens opus, dar nu prea tare, altfel turnule\u021bul se va pr\u0103bu\u0219i. Decora\u021bi cu ceapa verde pus\u0103 deoparte.Chiar \u00eenainte de servire, pune\u021bi pic\u0103turi de sos \u00een jurul turnule\u021bului.\t\n\t\n\t\tPute\u021bi c\u0103ptu\u0219i inelul cu pu\u021bin\u0103 folie de acetat \u00eenainte de montare. Dup\u0103 umplere, \u00eendep\u0103rta\u021bi inelul, apoi desf\u0103\u0219ura\u021bi folia.\nUstensile: form\u0103 rotund\u0103 de decupat \/ inel de montare, boluri mici, lingur\u0103, cu\u021bit, op\u021bional: folie de acetat.\n\t\n\t\n\t\tEntr\u00e9eFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/187567","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=187567"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/187567\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/184824"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=187567"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=187567"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=187567"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}