{"id":4913,"date":"2025-01-07T13:10:46","date_gmt":"2025-01-07T11:10:46","guid":{"rendered":"http:\/\/www.recepti.covermagazin.com\/?p=4913"},"modified":"2025-01-07T15:59:37","modified_gmt":"2025-01-07T13:59:37","slug":"orada-u-soli","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=4913","title":{"rendered":"Orada u soli"},"content":{"rendered":"\n<figure class=\"wp-block-image aligncenter\"><a href=\"http:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/10\/Orada-u-soli.jpg\"><img decoding=\"async\" src=\"http:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/10\/Orada-u-soli.jpg\" alt=\"Orada-u-soli\" class=\"wp-image-4914\" title=\"Orada-u-soli\"\/><\/a><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Orada u soli<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Sastojci za oradu u soli<\/h3>\n\n\n\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image alignleft\"><a href=\"http:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/10\/Recepti29.gif\"><img decoding=\"async\" src=\"http:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/10\/Recepti29.gif\" alt=\"Recepti Orada u soli\" class=\"wp-image-4915\" title=\"Recepti Orada u soli\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<p>1 kg orade<\/p>\n\n\n\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image alignleft\"><a href=\"..\/wp-content\/uploads\/2009\/10\/Recepti29.gif\"><img decoding=\"async\" src=\"..\/wp-content\/uploads\/2009\/10\/Recepti29.gif\" alt=\"Recepti Orada u soli\" title=\"Recepti Orada u soli\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<p>2 krupne morske soli<\/p>\n\n\n\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image alignleft\"><a href=\"..\/wp-content\/uploads\/2009\/10\/Recepti29.gif\"><img decoding=\"async\" src=\"..\/wp-content\/uploads\/2009\/10\/Recepti29.gif\" alt=\"Recepti Orada u soli\" title=\"Recepti Orada u soli\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<p>0,5 dl maslinovog ulja<\/p>\n\n\n\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image alignleft\"><a href=\"..\/wp-content\/uploads\/2009\/10\/Recepti29.gif\"><img decoding=\"async\" src=\"..\/wp-content\/uploads\/2009\/10\/Recepti29.gif\" alt=\"Recepti Orada u soli\" title=\"Recepti Orada u soli\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<p>2 \u010de\u0161nja \u010de\u0161njaka<\/p>\n\n\n\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image alignleft\"><a href=\"..\/wp-content\/uploads\/2009\/10\/Recepti29.gif\"><img decoding=\"async\" src=\"..\/wp-content\/uploads\/2009\/10\/Recepti29.gif\" alt=\"Recepti Orada u soli\" title=\"Recepti Orada u soli\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<p>3 gran\u010dice per\u0161ina<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Priprema orade u soli<\/h3>\n\n\n\n<p>Ribu operite, izvadite utrobu i dobro posu\u0161ite. Na dno posude za pe\u010denje rasprostrite 2 cm soli, stavite ribu na sol i cijelu ju prekrijte sa solju. Lagano poprskajte vodom i pecite u pe\u0107nici zagrijanoj na 200 stupnjeva Celzija oko 60 minuta. Izvadite ribu, pustite da odstoji 10 minuta pa bati\u0107em razbijte sol. Poslu\u017eite s mje\u0161avinom maslinovog ulja, nasjeckanog \u010de\u0161njaka i per\u0161ina.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Orada <\/h3>\n\n\n\n<p>Orada je riba koja se jednostavno priprema, brzo je gotova, te je ovo jedan od recepata u kojem se riba najdu\u017ee kuha\/pe\u010de, budu\u0107i da je sva u soli i treba vi\u0161e vremena da se unutra ravnomjerno ispe\u010de. <\/p>\n\n\n\n<p>Orade se mogu na\u0107i iz ulova i uzgoja, ja radije biram one iz ulova, iako su takve uglavnom ne\u0161to skuplje. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Orada u soli<\/h3>\n\n\n\n<p>Kod pripreme orade u soli bitno je izabrati dovoljno velik, a po mogu\u0107nosti i dublji pleh kako bi stala cijela orada, te kako bi mogla biti potpuno u soli. Orada u soli je jednostavno jelo, a istovremeno posebno. Netko tko to prvi put priprema mo\u017ee biti pomalo skepti\u010dan i u strahu, ali nakon prvi puta shvatit \u0107e da je ustvari i recept i priprema prili\u010dno jednostavna. No, treba pratiti upute iz recepta i ne eksperimentirati previ\u0161e.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Koliko dugo pe\u0107i oradu u soli<\/h3>\n\n\n\n<p>S obzirom da se ne mo\u017ee pratiti proces pe\u010denja ribe u soli, treba pratiti vrijeme pe\u010denja. Za 1 kilogram orade vrijeme pe\u010denja je na 200 stupnjeva Celzija 60 minuta.<\/p>\n\n\n\n<p>Orada u soli se pe\u010de 60 minuta.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Na kojoj temperaturi pe\u0107i oradu u soli<\/h3>\n\n\n\n<p>Temperatura na kojoj se pe\u010de orada u soli je bitna, kao i vrijeme pe\u010denja. S obzirom da je orada u soli, ne mo\u017ee se pratiti proces pe\u010denja orade, stoga je bitno da se pe\u0107nica dobro zagrije i bude ve\u0107 zagrijana na 200 stupnjeva kada se pleh stavlja u pe\u0107nicu.<\/p>\n\n\n\n<p>Orada u soli se pe\u010de u pe\u0107nici na 200 stupnjeva Celzija.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">S \u010dim poslu\u017eiti oradu iz soli<\/h3>\n\n\n\n<p>S obzirom da se orada u soli pe\u010de sama i nema priloga uz nju se mogu poslu\u017eiti razni prilozi. No, kako se radi o laganom i kvalitetnom mesu ja preferiram salate i lagane priloge, kako prilozi ne bi opteretili jelo. Salata od raj\u010dica i maslina je odli\u010dan izbor.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Prednosti pripreme orade u soli<\/h3>\n\n\n\n<p>Pe\u010denje orade u soli je jednostavno, brzo, a riba se ravnomjerno kuha. Cijeli proces pripreme uklju\u010duje o\u010di\u0161\u0107enu ribu staviti u sol. Ne zahtjeva veliki proces pripreme, potrebno je malo sastojaka. Tijekom pe\u010denja nema potrebe ni za kakvim procesima, prevrtanjem niti treba paziti na ribu.<\/p>\n\n\n\n<p>Osim \u0161to je jednostavno, ne treba puno sastojaka, ovakav na\u010din pripreme omogu\u0107uje da se svi okusi zadr\u017ee unutra, te je rezultat meka kuhana riba, nije suha, a istovremeno, nagla\u0161enog okusa prave orade.<\/p>\n\n\n\n<p>Pe\u010denje orade u soli je i efektivno i zanimljivo. Sol stvori koru koja daje neobi\u010dan dojam i daje poseban efekt poslu\u017eenoj ribi.<\/p>\n\n\n\n<p>Nedostatak pripreme orade u soli je ve\u0107a potro\u0161nja soli, kao i du\u017ee vrijeme kuhanja, jer je riba zatvorena u soli i treba vremena da se i unutra ispe\u010de odnosno skuha. No, kako nema nekog posla oko nje, bitno je planirati unaprijed, a u tom slu\u010daju samo vrijeme pe\u010denja ne igra, bar meni, zna\u010dajnu ulogu.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Koliko soli treba za oradu u soli<\/h3>\n\n\n\n<p>Koli\u010dina soli ovisi o veli\u010dini orade ali i veli\u010dini pleha. Ako je pleh u\u017ei tada \u0107e trebati ne\u0161to manje soli nego kada je pleh \u0161iri te vi\u0161e soli ode u \u0161irinu. Iako \u0107e vjerojatno jedan kilogram soli biti dovoljan, ja uvijek pripremim dva kilograma, za svaki slu\u010daj, jer ne \u017eelim u zadnji tren shvatiti da mi nedostaje soli. A ostatak soli svakako ostane za potro\u0161nju, ne radi se o ne\u010demu \u0161to se mora brzo potro\u0161iti ako sam kupila vi\u0161ka.<\/p>\n\n\n\n<p>Pro\u010ditajte i:<\/p>\n\n\n\n<p><a href=\"https:\/\/www.recepti.covermagazin.com\/?p=4908\">Orada na le\u0161o \u2013 Recepti<\/a><\/p>\n\n\n\n<p>Vi\u0161e recepata za oradu potra\u017eite ovdje: <a href=\"https:\/\/www.recepti.covermagazin.com\/?tag=orada\">Orada \u2013 Recepti<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Orada u soli Sastojci za oradu u soli 1 kg orade 2 krupne morske soli 0,5 dl maslinovog ulja 2 \u010de\u0161nja \u010de\u0161njaka 3 gran\u010dice per\u0161ina Priprema orade u soli Ribu operite, izvadite utrobu i dobro posu\u0161ite. Na dno posude za pe\u010denje rasprostrite 2 cm soli, stavite ribu na sol i cijelu ju prekrijte sa solju. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[652,383,382,428,390,385,263],"class_list":["post-4913","post","type-post","status-publish","format-standard","hentry","category-ribe_i_plodovi_mora","tag-dalmatinska-kuhinja","tag-kuhanje","tag-kuharica","tag-mediteranska-kuhinja","tag-orada","tag-recepti-za-kuhanje","tag-riba"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/4913","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4913"}],"version-history":[{"count":11,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/4913\/revisions"}],"predecessor-version":[{"id":29773,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/4913\/revisions\/29773"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}