Makrela je podhodnocená, ale naprosto chutná, když je to čerstvé. Koupit celou makrelu, pak si to udeří s větvičkami tymián a plátky citronu, a ochraňte ho na grilu.
Zdroj: Martha Stewart Living, červen 2006
Podávání
Složení
Pokyny
Cookovy poznámky
Používáte-li namísto makrely pruhované basy, může se doba vaření zvýšit.
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
“Mackerel is underrated, but absolutely delicious when fresh. Buy a whole mackerel, then season it with thyme sprigs and lemon slices, and grill it. Source: Martha Stewart Living, June 2006. Serving size: 6. Ingredients: 1 whole mackerel or striped bass (about 3 pounds), deboned, head and tail left intact. Coarse salt and freshly ground pepper. Extra-virgin olive oil, for drizzling. 2 lemons. 4 to 6 fresh thyme sprigs. Instructions: 1. Preheat grill to medium-high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above the grill for only 3 or 4 seconds). Use a sharp knife to make several slashes on both sides of the fish. Open the fish like a book. Season the inside with salt and pepper and drizzle with oil. Thinly slice 1 lemon; arrange lemon and thyme sprigs on one side of the fish. Close the fish and rub oil all over the skin. 2. Grill the fish until the skin is charred on one side, about 10 minutes. Carefully flip the fish; cover and cook until the flesh is opaque, 10 to 12 minutes. Transfer the fish to a platter and open it like a book. Drizzle with any remaining oil and lemon juice. Cooks notes: If using striped bass instead of mackerel, the cooking time may increase.”
27.04.2023 @ 01:03
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
“Mackerel is underrated, but absolutely delicious when fresh. Buy a whole mackerel, then season it with thyme sprigs and lemon slices, and grill it. Source: Martha Stewart Living, June 2006. Serving size: 6. Ingredients: 1 whole mackerel or striped bass (about 3 pounds), deboned, head and tail left intact. Coarse salt and freshly ground pepper. Extra-virgin olive oil, for drizzling. 2 lemons. 4 to 6 fresh thyme sprigs. Instructions: 1. Preheat grill to medium-high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above the grill for only 3 or 4 seconds). Use a sharp knife to make several slashes on both sides of the fish. Open the fish like a book. Season the inside with salt and pepper and drizzle with oil. Thinly slice 1 lemon; arrange lemon and thyme sprigs on one side of the fish. Close the fish and rub oil all over the skin. 2. Grill the fish until the skin is charred on one side, about 10 minutes. Carefully flip the fish; cover and cook until the flesh is opaque, 10 to 12 minutes. Transfer the fish to a platter and open it like a book. Drizzle with any remaining oil and lemon juice. Cooks notes: If using striped bass instead of mackerel, the cooking time may increase.”