{"id":9575,"date":"2024-06-01T21:20:52","date_gmt":"2024-06-01T18:20:52","guid":{"rendered":"https:\/\/andrestover.com\/?p=9575"},"modified":"2024-06-01T21:20:53","modified_gmt":"2024-06-01T18:20:53","slug":"fish-in-salt-crust","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/fish-in-salt-crust\/","title":{"rendered":"Soolakoorikus kala"},"content":{"rendered":"\n

Soolakoorikus k\u00fcpsetamine on v\u00e4ga vana meetod toidu valmistamiseks. Seda metoodikat on kirjeldatud juba ligikaudu 2500 aastat tagasi. Sedasi on v\u00f5imalik valmistada ka teisi toite, aedvilja ning kana. Suur hulk meresoola segatakse veega v\u00f5i vee ja munavalge seguga m\u00e4rja liiva konsistentsiga \u201etaignaks\u201c, milles siis toit k\u00fcpseb. Ei tasu karta, et kala saab liiga soolane. T\u00f5si, sellele toidule ma lisasoola ei pannud. Kala, mis on soolakoorikus valmistatud j\u00e4\u00e4b h\u00e4sti mahlane ja maitsev.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamise aeg: Umbes 1 tund
Tase: Lihtne
Kogus: kahele v\u00f5i neljale<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
Kaks kuni kolm beebiforelli, v\u00e4ikest paaliat v\u00f5i merikokre
2 sidrunit maitsestamiseks
Musta pipart maitsestamiseks
Umbes 1,5 kg j\u00e4medat meresoola soolakooriku valmistamiseks<\/p>\n\n\n\n

Kaste<\/em>:
50 ml oliivi\u00f5li
1 tl inglise sinepit
Suur peot\u00e4is hakitud tilli ja hakitud peterselli
Meresoola ja musta pipart maitsestamiseks
1 sidruni v\u00e4rskelt pressitud mahl<\/p>\n\n\n\n

Praetud suvik\u00f5rvitsad<\/em>:
2 v\u00e4ikest suvik\u00f5rvitsat pikkupidi sektoriteks l\u00f5igatult
Oliivi\u00f5li praadimiseks
Meresoola ja musta pipart maitsestamiseks<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

    \n
  1. Valmista ette j\u00e4me sool, millega kala katta. Selleks vala sool kaussi, lisa vett seni kui tekib kergelt niiske liiva sarnane konsistents.<\/li>\n\n\n\n
  2. Voorderda ahjupann k\u00fcpsetuspaberiga ning kata k\u00fcpsetuspaberi see osa, mis kala alla j\u00e4\u00e4b umbes 1 cm paksuse soolakihiga.<\/li>\n\n\n\n
  3. Maitsesta kalad k\u00f5hust musta pipraga ning aseta kala k\u00f5htu sidruniviilud. Aseta kala soolakihile.<\/li>\n\n\n\n
  4. M\u00e4tsi \u00fclej\u00e4\u00e4nud sool kaladele \u00fcmber nii, et need on \u00fcleni umbes 1 cm paksuse soolakihiga kaetud. V\u00e4lja v\u00f5ib j\u00e4\u00e4da saba ja v\u00f5ib olla ka pea, aga enamasti kaetakse kala \u00fcleni soolaga.<\/li>\n\n\n\n
  5. Kuumuta praeahi 200 kraadini C ning k\u00fcpseta kala 30 minutit. V\u00e4ikestele kaladele piisab sellest ajast, juhul kui oleks plaan teha soolakattega tervet suurt l\u00f5het, siis oleks vaja kindlasti k\u00fcpsetusaega pikendada.<\/li>\n\n\n\n
  6. Samal ajal valmista kaste, sega kokku oliivi\u00f5li, sinep, sidrunimahl ning hakitud till ja petersell.<\/li>\n\n\n\n
  7. Praetud suvik\u00f5rvitsate valmistamiseks l\u00f5ika v\u00e4ikesed suvik\u00f5rvitsad pikuti neljaks, kuumuta pannil \u00f5li ning prae suvik\u00f5rvitsaid keskmisel kuumusel igast k\u00fcljest 6-7 minutit.<\/li>\n\n\n\n
  8. Kui kala on k\u00fcpsenud, siis l\u00f5ika soolakoorik servast lahti ja t\u00f5sta ettevaatlikult kala pealt \u00e4ra. Sellest pole midagi kui see ei tule lahti tervikuna.<\/li>\n\n\n\n
  9. T\u00f5sta kala soolakoorikust v\u00e4lja, eemalda soovi korral nahk, aga seda ei pea tegema. Nahk on k\u00fcll soolane, aga maitseb t\u00e4itsa h\u00e4sti.
    Serveeri kala kastme ja praetud suvik\u00f5rvitsaga, kaunusta toit maitserohelisega.
    Valmis!!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Soolakoorikus k\u00fcpsetamine on v\u00e4ga vana meetod toidu valmistamiseks. Seda metoodikat on kirjeldatud juba ligikaudu 2500 aastat tagasi. Sedasi on v\u00f5imalik valmistada ka teisi toite, aedvilja ning kana. Suur hulk meresoola segatakse veega v\u00f5i vee ja munavalge seguga m\u00e4rja liiva konsistentsiga \u201etaignaks\u201c, milles siis toit k\u00fcpseb. Ei tasu karta, et kala saab liiga soolane. T\u00f5si, sellele […]<\/p>\n","protected":false},"author":1,"featured_media":9580,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[517],"class_list":["post-9575","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kala","tag-salt","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9575","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=9575"}],"version-history":[{"count":26,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9575\/revisions"}],"predecessor-version":[{"id":9605,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9575\/revisions\/9605"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/9580"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=9575"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=9575"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=9575"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}