04. 03. 2019.

Ceviche od trlja i kozica na bruschettama od bijele ciabatte






    Dobro jutro trljo kažem tiho...

  Trlja od kamena moja je tiha patnja, i uz šanpjera i škrpinu ona je moja najdraža riba. Ona je crvena princeza mora. Slatkastog i pomalo račjeg okusa, s daškom joda isprepletenog s cvijetom soli, crvena princeza miriše na pjenu valova, na markinte i mladi motar pa dok ju jedem kao da je svaki zalogaj satkan od versi Pupačićevog "Mora".
  Kada vam se posreće ovako velike, još zgrčene i ukočene, sjajne i čvrste, tako svježe kao da su ovog trena ispale iz ribarske vrše, kao da ste pretekli dupina i ukrali mu ručak, probajte ih sirove, neka im samo emulzija soka limuna i maslinovog ulja na hladno "skuha" meso. Napravite carpaccio ili ceviche. Ne komplicirajte sastojcima, dodajte pokoji miris i okus Mediterana, meso škampa ili kozica i začinite što jednostavnije, tek da naglasite svu plemenitost okusa crvene princeze. Poslužite ju uz bruschette, zagrizite u pučinu, u bonacu i buru i  smijte se, smijte se moru.



Sastojci:

-40 dag fileta trlje
-15 dag mesa škampi ili kozica
-10 dag oljuštenog, kuhanog mladog boba
-10 dag otkoštenih i narezanih kalamata maslina
-40 ml netom ocijeđenog soka limuna
-100 ml vrhunskog ali blažeg maslinovog ulja
-4 srednje velike ljutike
-2 čena sitno kosanog češnjaka
-sitni listići svježeg grčkog bosiljka i mažurana
-svježe mljeveni bijeli papar
-cvijet soli




  Trlju očistite, dobro obrišite kuhinjskim ručnikom i odmah iznutra premažite limunom kako bi nježno meso postalo čvršće. Trlju filetirajte i pincetom izvadite rebra i malobrojne sitne kosti koje se nalaze ispod leđne peraje. Skuhajte mladi bob, odmah ga ohladite pod tekućom vodom kako bi zadržao zelenu boju i odstranite mu tanku opnu. Kalamata maslinama izvadite koštice i narežite ih ali ne presitno.


  Od maslinovog ulja, soka limuna i cvijeta soli pjenjačom izradite emulziju. Začinite ju svježe mljevenim bijelim paprom i dodajte joj sitno kosani češnjak i ljutiku, natrgane listiće svježeg grčkog bosiljka i mažurana. U gotovu emulziju umiješajte narezane kalamata masline. U ovu smjesu dodajte meso kozica i na trake narezano meso trlje. Uz povremeno nježno miješanje, meso trlje i kozice marinirajte na sobnoj temperaturi dvadesetak minuta, a potom ocijedite.


  Narežite bijelu ciabattu na tanje kriške i kratko ih ispecite na gril tavi. Vrele bruschette odmah kistom premažite ocijeđenom marinadom. Pričekajte minutu, dvije da se bruschette  malo ohlade i da se marinada upije pa na njih složite ceviche. S vrha još blago posolite cvijetom soli i dekorirajte sitnim listićima grčkog bosiljka.

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