{"id":1405,"date":"2012-08-08T09:00:00","date_gmt":"2012-08-08T07:00:00","guid":{"rendered":"http:\/\/www.wielkapysznosc.pl\/?p=1405"},"modified":"2013-01-22T13:22:52","modified_gmt":"2013-01-22T12:22:52","slug":"pstrag-na-parze","status":"publish","type":"post","link":"https:\/\/nowybufet.pl\/wielkapysznosc\/pstrag-na-parze\/","title":{"rendered":"Para-normalnie. Pstr\u0105g na parze z fasolk\u0105 zawijan\u0105 w boczku"},"content":{"rendered":"<div itemscope itemtype=\"http:\/\/schema.org\/Recipe\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/08\/pstrad-na-parze-580x385.jpg\" alt=\"Pstr\u0105g gotowany na parze z fasolk\u0105 zawijan\u0105 w boczek\" title=\"Pstr\u0105g gotowany na parze z fasolk\u0105 zawijan\u0105 w boczek\" width=\"580\" height=\"385\" class=\"aligncenter size-medium wp-image-1406\" itemprop=\"image\" srcset=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/08\/pstrad-na-parze-580x385.jpg 580w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/08\/pstrad-na-parze-1024x680.jpg 1024w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/08\/pstrad-na-parze.jpg 1500w\" sizes=\"(max-width: 580px) 100vw, 580px\" \/><\/p>\n<p><span itemprop=\"description\">Pstr\u0105gi i inne \u015bwie\u017ce ryby kupujcie we czwartki. To nie \u017carcik, po prostu w \u015brodowe wieczory przybywaj\u0105 do Polski zagraniczne ryby i owoce morza. M\u00f3wi\u0119 o tych \u015bwie\u017cych. <!--more-->We czwartek jest du\u017ce prawdopodobie\u0144stwo, \u017ce nikt nie wci\u015bnie Wam truch\u0142a trzeciej \u015bwie\u017co\u015bci. Rzecz jasna, nie dotyczy to pstr\u0105g\u00f3w, kt\u00f3re pochodz\u0105 ze staw\u00f3w hodowlanych. Te zawsze s\u0105 \u015bwie\u017ce, zw\u0142aszcza wtedy, kiedy sami sobie nad taki staw pojedziecie i wska\u017cecie hodowcy upatrzon\u0105 ryb\u0119. <\/span><\/p>\n<p><span itemprop=\"description\">Trzymaj\u0105c si\u0119 tej zasady, naby\u0142am drog\u0105 kupna dwa poka\u017ane filety w pi\u0105tek. By\u0142y na tyle du\u017ce, \u017ce pierwszy starczy\u0142 na obiad dla trzech os\u00f3b, drugi dla dw\u00f3ch. Nie by\u0142y to rzecz jasna dwustupi\u0119\u0107dziesi\u0119ciogramowe (ale\u017c d\u0142ugi ten wyraz) porcje, raczej co\u015b bli\u017cej stoczterdziestki. No, ale kilka dodatk\u00f3w plus sos i obiad by\u0142 do\u015b\u0107 syty i owca do\u015b\u0107 ca\u0142a. Jako \u017ce z warzyw mia\u0142am akurat \u017c\u00f3\u0142t\u0105 fasolk\u0119 szparagow\u0105 \u2013 od razu zaznacz\u0119, \u017ce w tym daniu zielona jest bardziej malownicza \u2013 stanowi\u0142a ona naturalny dodatek warzywny. Ziemniaki posiada\u0142am akurat trzy, w sam raz dla ka\u017cdego z biesiadnik\u00f3w. Jak widzicie, nie przekarmiam swoich go\u015bci, bo sama lubi\u0119 zje\u015b\u0107 l\u017cejszy obiad, \u017ceby wsun\u0105\u0107 jeszcze jak\u0105\u015b fajn\u0105 kolacyjk\u0119. Wynika to z faktu, \u017ce ze wzgl\u0119du na godziny pracy, obiad jemy ko\u0142o 18. I zwykle nie mamy ju\u017c miejsca w trzewiach na kolacj\u0119. No chyba, \u017ce obiad jest lekki i niewielki. Tak jak ten (wy\u0142\u0105czam z tej lekko\u015bci sos holenderski):<\/span><\/p>\n<h2><span itemprop=\"name\">Pstr\u0105g gotowany na parze<br \/>z fasolk\u0105 zawijan\u0105 w boczek<\/span><\/h2>\n<p>Czas przygotowania: <strong><meta itemprop=\"totalTime\" content=\"PT30M\">p\u00f3\u0142 godziny<\/strong><\/p>\n<p><strong>Sk\u0142adniki dla trzech os\u00f3b:<\/strong><\/p>\n<ul>\n<li itemprop=\"ingredients\">oko\u0142o p\u00f3\u0142kilogramowy filet z pstr\u0105ga<\/li>\n<li itemprop=\"ingredients\">30\u201340 dag fasolki szparagowej, najlepiej zielonej, ale w sumie wszystko jedno<\/li>\n<li itemprop=\"ingredients\">6\u20139 d\u0142ugich plasterk\u00f3w boczku, w zale\u017cno\u015bci, ile \u201ewi\u0105zek\u201d fasolki nam wyjdzie<\/li>\n<li itemprop=\"ingredients\">ziemniaki w preferowanej przez biesiadnik\u00f3w ilo\u015bci<\/li>\n<li itemprop=\"ingredients\"><a href=\"https:\/\/nowybufet.pl\/wielkapysznosc\/jajka-florentynskie\/\">sos holenderski<\/a> (je\u015bli naprawd\u0119 nie chce nam si\u0119 go robi\u0107, mo\u017cemy spokojnie poprzesta\u0107 na stopionym ma\u015ble, a na ko\u0144cu skropi\u0107 ryb\u0119 sokiem z cytryny)<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/08\/gotowana-fasolka-580x385.jpg\" alt=\"gotowana fasolka\" title=\"gotowana fasolka\" width=\"580\" height=\"385\" class=\"aligncenter size-medium wp-image-1408\" srcset=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/08\/gotowana-fasolka-580x385.jpg 580w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/08\/gotowana-fasolka-1024x680.jpg 1024w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/08\/gotowana-fasolka.jpg 1500w\" sizes=\"(max-width: 580px) 100vw, 580px\" \/><\/p>\n<p><span itemprop=\"recipeInstructions\">Nalewamy do garnka z wk\u0142adem do gotowania na parze odpowiedni\u0105 ilo\u015b\u0107 wody. Wk\u0142adamy ryb\u0119 podzielon\u0105 na 3 filety, sk\u00f3r\u0105 do do\u0142u. Wstawiamy ziemniaki. Zagotowujemy tak\u017ce wod\u0119 na fasolk\u0119 z sol\u0105 i odrobin\u0105 cukru \u2013 jak zacznie bulgota\u0107, gotujemy j\u0105 do mi\u0119kko\u015bci. Robimy <a href=\"https:\/\/nowybufet.pl\/wielkapysznosc\/jajka-florentynskie\/\">sos holenderski<\/a>, lub roztapiamy mas\u0142o w rondelku. Po ugotowaniu przelewamy fasolk\u0119 zimn\u0105 wod\u0105 i zawijamy po kilka sztuk w boczek. Je\u015bli plastry nie s\u0105 zbyt d\u0142ugie, spinamy boczek wyka\u0142aczk\u0105. Rozgrzewamy patelni\u0119, lejemy troch\u0119 oleju i obsma\u017camy fasolk\u0119.<\/span> <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/08\/fasolka-zawijana-w-boczku-580x385.jpg\" alt=\"fasolka zawijana w boczku\" title=\"fasolka zawijana w boczku\" width=\"580\" height=\"385\" class=\"aligncenter size-medium wp-image-1409\" srcset=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/08\/fasolka-zawijana-w-boczku-580x385.jpg 580w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/08\/fasolka-zawijana-w-boczku-1024x680.jpg 1024w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/08\/fasolka-zawijana-w-boczku.jpg 1500w\" sizes=\"(max-width: 580px) 100vw, 580px\" \/><\/p>\n<p><span itemprop=\"recipeInstructions\">Sprawdzamy ryb\u0119, ja jej nie przekr\u0119cam w trakcie gotowania, bo za ka\u017cdym razem filety si\u0119 po prostu rozpadaj\u0105. Lepiej pogotowa\u0107 d\u0142u\u017cej sk\u00f3r\u0105 do do\u0142u. Reszta to wiadomka \u2013 wyk\u0142adamy pstr\u0105ga na talerze, do tego po kartofelku, 2\u20133 paczuszki fasolkowo \u2013 boczkowe i sos. Jest smak. Mimo, \u017ce nie dodali\u015bmy ani szczypty \u201eKucharka\u201d.<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pstr\u0105gi i inne \u015bwie\u017ce ryby kupujcie we czwartki. To nie \u017carcik, po prostu w \u015brodowe wieczory przybywaj\u0105 do Polski zagraniczne [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1406,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1405","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dania-glowne"],"_links":{"self":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/1405"}],"collection":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/comments?post=1405"}],"version-history":[{"count":0,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/1405\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media\/1406"}],"wp:attachment":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media?parent=1405"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/categories?post=1405"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/tags?post=1405"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}