{"id":147317,"date":"2020-07-08T11:48:32","date_gmt":"2020-07-08T09:48:32","guid":{"rendered":"https:\/\/www.salzburgerland.com\/cs\/?p=147317"},"modified":"2023-07-20T23:58:02","modified_gmt":"2023-07-20T21:58:02","slug":"smazene-vejce-s-liskovym-tatarakem","status":"publish","type":"post","link":"https:\/\/www.salzburgerland.com\/cs\/smazene-vejce-s-liskovym-tatarakem\/","title":{"rendered":"Sma\u017een\u00e9 vejce s li\u0161kov\u00fdm tatar\u00e1kem"},"content":{"rendered":"

Tento modern\u00ed recept poch\u00e1z\u00ed od Franze Meilingera, vedouc\u00edho restaurace Wayerhof<\/a> v Brambergu, v rekrea\u010dn\u00ed oblasti Wildkogel-Arena. Jeho restauraci najdete i v presti\u017en\u00edch mezin\u00e1rodn\u00edch kulin\u00e1\u0159sk\u00fdch pr\u016fvodc\u00edch jako je Gault & Millau nebo falstaff. Pokud byste m\u011bli z\u00e1jem ochutnat u samotn\u00e9ho mistra, v nab\u00eddce je tato pochoutka pod origin\u00e1ln\u00edm n\u00e1zvem jako Gebackenes Ei auf Eierschwammerltatar mit marinierten Kr\u00e4utern, knusprigem Speck und Kr\u00e4\u00fctermajon\u00e4se\u201c.<\/p>\n

Recept pro 4 osoby<\/p>\n

Co budete pot\u0159ebovat na tatar\u00e1\u010dek z li\u0161ek<\/h3>\n

4 vejce
\ncca 600 gram\u016f \u010derstv\u00fdch li\u0161ek
\n1 mal\u00e1 cibule
\n1 strou\u017eek \u010desneku
\n10 pl\u00e1tk\u016f \u0161peku, jemn\u011b nakr\u00e1jen\u00e9ho
\n1 mal\u00fd kousek m\u00e1sla
\n\u0161alv\u011bj, petr\u017eel, s\u016fl, pep\u0159, mu\u0161k\u00e1t, km\u00edn, citronov\u00e1 \u0161\u0165\u00e1va<\/p>\n

Na marinovan\u00e9 bylinky<\/strong>
\nKerbl\u00edk, pa\u017eitka, major\u00e1nka, petr\u017eel, tymi\u00e1n, olivov\u00fd olej, medov\u00fd ocet<\/p>\n

Na majon\u00e9zu<\/strong>
\ncca \u00bc l \u0159epkov\u00e9ho oleje
\n1 \u017eloutek
\nHo\u0159\u010dice
\nS\u016fl
\ncitronov\u00e1 \u0161\u0165\u00e1va<\/p>\n

D\u00e1le mouka, vejce, strouhanka na sma\u017een\u00ed<\/p>\n

Jak na to<\/h3>\n

Vejce dejte va\u0159it p\u0159ibli\u017en\u011b na 5 minut, pot\u00e9 je prudce zchla\u010fte ledovou vodou a dejte stranou. Opatrn\u011b je oloupejte a posypejte sol\u00ed. Obalte v mouce, vaj\u00ed\u010dku a strouhance. Sma\u017ete cca na 170 stup\u0148\u016f.
\nNakr\u00e1jenou cibuli, nasekan\u00fd \u010desnek a 2 pl\u00e1tky nadrobno nakr\u00e1jen\u00e9ho \u0161peku zah\u0159ejte na p\u00e1nvi. Pot\u00e9 p\u0159idejte li\u0161ky. V\u0161echno sma\u017ete tak dlouho, dokud se neodpa\u0159\u00ed tekutina. Oko\u0159e\u0148te sol\u00ed, km\u00ednem, pep\u0159em a mu\u0161k\u00e1tov\u00fdm o\u0159\u00ed\u0161kem. P\u0159idejte nakr\u00e1jenou petr\u017eelku, jemn\u011b pokr\u00e1jenou \u0161alv\u011bj, m\u00e1slo a trochu citronov\u00e9 \u0161\u0165\u00e1vy, a je\u0161t\u011b jednou v\u0161echno ope\u010dte. Ope\u010den\u00e9 li\u0161ky dejte na prk\u00e9nko, nadrobno pokr\u00e1jejte a n\u00e1sledn\u011b op\u011bt vra\u0165te do p\u00e1nve stranou.<\/p>\n

Rozlo\u017ete si \u0161pek na velkou p\u00e1nev vylo\u017eenou pe\u010dic\u00edm pap\u00edrem. Zat\u00ed\u017e\u00edte hrncem a op\u00e9k\u00e1te pomalu na plotn\u011b. P\u0159ebyte\u010dn\u00fd tuk osu\u0161te kuchy\u0148skou ut\u011brkou.
\nD\u00e1le si p\u0159ipravte majon\u00e9zu. \u017dloutek sm\u00edchejte s trochou vody, p\u0159idejte olej, s\u016fl, pep\u0159, ho\u0159\u010dici a citronovou \u0161\u0165\u00e1vu. Na z\u00e1v\u011br je\u0161t\u011b nakr\u00e1jenou petr\u017eelku a pa\u017eitku \u2013 hotovo!
\nBylinky si omyjeme a vybereme nejlep\u0161\u00ed listy a \u010d\u00e1sti. Zlehka marinujeme s trochou soli, pep\u0159e, medov\u00e9ho a olivov\u00e9ho octa.
\nNa z\u00e1v\u011br rozd\u011blte tatar\u00e1\u010dek na tal\u00ed\u0159e a na n\u011b posa\u010fte sma\u017een\u00e1 vejce. Okolo rozd\u011blte marinovan\u00e9 bylinky a l\u017ei\u010dkou nakapejte na tal\u00ed\u0159 trochu majon\u00e9zy. Serv\u00edrujte s k\u0159upav\u00fdm \u0161pekem.<\/p>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

Tento modern\u00ed recept poch\u00e1z\u00ed od Franze Meilingera, vedouc\u00edho restaurace Wayerhof v Brambergu, v rekrea\u010dn\u00ed oblasti Wildkogel-Arena. Jeho restauraci najdete i v presti\u017en\u00edch mezin\u00e1rodn\u00edch kulin\u00e1\u0159sk\u00fdch pr\u016fvodc\u00edch jako je Gault & Millau nebo falstaff. Pokud byste m\u011bli z\u00e1jem ochutnat u samotn\u00e9ho mistra, v nab\u00eddce je tato pochoutka pod origin\u00e1ln\u00edm n\u00e1zvem jako Gebackenes Ei auf Eierschwammerltatar mit marinierten […]<\/p>\n","protected":false},"author":6,"featured_media":147318,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wl_entities_gutenberg":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[1],"tags":[],"wl_entity_type":[706],"class_list":["post-147317","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","wl_entity_type-article"],"acf":[],"yoast_head":"\nSma\u017een\u00e9 vejce s li\u0161kov\u00fdm tatar\u00e1kem \u00bb SalzburgerLand.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.salzburgerland.com\/cs\/smazene-vejce-s-liskovym-tatarakem\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sma\u017een\u00e9 vejce s li\u0161kov\u00fdm tatar\u00e1kem\" \/>\n<meta property=\"og:description\" content=\"Tento modern\u00ed recept poch\u00e1z\u00ed od Franze Meilingera, vedouc\u00edho restaurace Wayerhof v Brambergu, v rekrea\u010dn\u00ed oblasti Wildkogel-Arena. Jeho restauraci najdete\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.salzburgerland.com\/cs\/smazene-vejce-s-liskovym-tatarakem\/\" \/>\n<meta property=\"og:site_name\" content=\"SalzburgerLand.com\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/visitsalzburgerland\/\" \/>\n<meta property=\"article:published_time\" content=\"2020-07-08T09:48:32+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-07-20T21:58:02+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.salzburgerland.com\/cs\/wp-content\/uploads\/2020\/07\/almsommer012-1200x675.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"675\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Andrea \u017d\u00e1\u010dkov\u00e1\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" 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