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[title] => Vodeći svjetski kuhari pozivaju na jedenje srdela i inćuna; evo naših prijedloga
[alias] => vodeci-svjetski-kuhari-pozivaju-na-jedenje-srdela-i-incuna-evo-nasih-prijedloga
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[fulltext] => Vodeći svjetski kuhari okupili su se u utorak u Španjolskoj kako bi pokrenuli kampanju i stavili na jelovnike male morske ribe poput srdela i inćuna što bi omogućilo prehranjivanje većeg broja ljudi i smanjivanje pritiska na svjetske oceane.
Jesti ribe poput sardina i haringi umjesto da ih se troši za prehranu lososa u uzgajalištima ili za prehranu svinja i peradi učinkovitiji je način iskorištavanja proteina, poručila je Oceana, neprofitna organizacija za zaštitu oceana koja je pokrenula kampanju.
Kuhari poput Bretta Grahama iz poznatog londonskog restorana Ledbury i proslavljenog peruanskog kuhara Gastona Acurioja nazočili su manifestaciji u San Sebastianu, glavnom gradu Baskije koji je sjedište mnogih najpoznatijih svjetskih restorana.
Kuharski majstori obvezali su se uključiti inćune i druge male morske ribe u jelovnike svojih restorana na dan oceana 8. lipnja.
"Možemo nahraniti desetke milijuna ljudi ukoliko naprosto jedemo inćune umjesto da ih koristimo za uzgoj drugih životinja" kazao je dužnosnik Oceane Andy Sharpless.
Agencija UN-a za hranu i poljoprivredu procjenjuje da se 37 posto izlovljene morske ribe prerađuje.
h, psd, foto: arhiva cropix, shutterstock
Počnite već danas, evo prijedloga:
Punjene pohane srdele
sastojci:
- svježe srdele
- usoljene srdele
- kapare
- brašno
- jaja
- krušne mrvice
priprema:
Srdelu očistiti i rastvoriti, ostaviti rep. Na jednu strenu nasloniti usoljenu sredlu, dodati nekoliko kapara te uz pomoć čačkalica spojiti ribu. Uvalajti u jaja, brašno i krušne mrvice te ispržiti na vrućem ulju.
Carpaccio od inćuna
sastojci:
- 25 dkg inćuna
- 2 limuna
- aceto balsamico
- maslinovo ulje
- kapare
- rikola
- parmezan
- senf
- sol, papar
priprema:
Inćune očistiti i filetirati pa posložiti u zdjelu i zaliti sokom od dva limuna. Ostaviti da se mariniraju najmanje 12 sati. Nakon mariniranja iscjediti sok limuna, inćune (po želji) malo isprati vodom te slagati na listove rikule. Sve skupa posoliti, popapriti i zaliti umakom od maslinova ulja, aceta balsamica, par kapi soka limuna i malo senfa. Dodati listiće parmezana i koju kaparu. |
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[text] => {OCMSplitter}Vodeći svjetski kuhari okupili su se u utorak u Španjolskoj kako bi pokrenuli kampanju i stavili na jelovnike male morske ribe poput srdela i inćuna što bi omogućilo prehranjivanje većeg broja ljudi i smanjivanje pritiska na svjetske oceane.
Jesti ribe poput sardina i haringi umjesto da ih se troši za prehranu lososa u uzgajalištima ili za prehranu svinja i peradi učinkovitiji je način iskorištavanja proteina, poručila je Oceana, neprofitna organizacija za zaštitu oceana koja je pokrenula kampanju.
Kuhari poput Bretta Grahama iz poznatog londonskog restorana Ledbury i proslavljenog peruanskog kuhara Gastona Acurioja nazočili su manifestaciji u San Sebastianu, glavnom gradu Baskije koji je sjedište mnogih najpoznatijih svjetskih restorana.
Kuharski majstori obvezali su se uključiti inćune i druge male morske ribe u jelovnike svojih restorana na dan oceana 8. lipnja.
"Možemo nahraniti desetke milijuna ljudi ukoliko naprosto jedemo inćune umjesto da ih koristimo za uzgoj drugih životinja" kazao je dužnosnik Oceane Andy Sharpless.
Agencija UN-a za hranu i poljoprivredu procjenjuje da se 37 posto izlovljene morske ribe prerađuje.
h, psd, foto: arhiva cropix, shutterstock
Počnite već danas, evo prijedloga:
Punjene pohane srdele
sastojci:
- svježe srdele
- usoljene srdele
- kapare
- brašno
- jaja
- krušne mrvice
priprema:
Srdelu očistiti i rastvoriti, ostaviti rep. Na jednu strenu nasloniti usoljenu sredlu, dodati nekoliko kapara te uz pomoć čačkalica spojiti ribu. Uvalajti u jaja, brašno i krušne mrvice te ispržiti na vrućem ulju.
Carpaccio od inćuna
sastojci:
- 25 dkg inćuna
- 2 limuna
- aceto balsamico
- maslinovo ulje
- kapare
- rikola
- parmezan
- senf
- sol, papar
priprema:
Inćune očistiti i filetirati pa posložiti u zdjelu i zaliti sokom od dva limuna. Ostaviti da se mariniraju najmanje 12 sati. Nakon mariniranja iscjediti sok limuna, inćune (po želji) malo isprati vodom te slagati na listove rikule. Sve skupa posoliti, popapriti i zaliti umakom od maslinova ulja, aceta balsamica, par kapi soka limuna i malo senfa. Dodati listiće parmezana i koju kaparu. |
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11. svibanj 2024 14:46
