{"id":8782,"date":"2015-08-26T06:16:39","date_gmt":"2015-08-26T04:16:39","guid":{"rendered":"http:\/\/likemetkovic.hr\/?p=8782"},"modified":"2015-08-26T00:42:59","modified_gmt":"2015-08-25T22:42:59","slug":"neretvanski-brudet-od-jegulja-i-zaba-u-dude-i-mate","status":"publish","type":"post","link":"https:\/\/likemetkovic.hr\/portal\/neretvanski-brudet-od-jegulja-i-zaba-u-dude-i-mate\/","title":{"rendered":"Neretvanski brudet od jegulja i \u017eaba u “\u0110u\u0111e i Mate”"},"content":{"rendered":"

Uredni\u0161tvo kulinarskog bloga Forking Croatia posjetilo je restoran \u0110u\u0111a i Mate<\/strong>, gdje su \u017eeljeli ku\u0161ati neretvanski brujet od jegulja i \u017eaba. Blog prenosimo u cijelosti:<\/p>\n

Tre\u0107u godinu za redom odlazimo u dolinu Neretve, to\u010dnije u Opuzen na njihov \u00a0Opuzen film festival.\u00a0Moram vam re\u0107, znaju tamo dobro poist i popit.
\nPo\u0161to se tik pred odlazak rodio ovaj blog, morali smo skinuti sa na\u0161eg popisa i njihov specijalitet, neretvanski brudet od jegulja i \u017eaba.
\nKontaktirali smo na\u0161u dragu prijateljicu Tinu Klju\u010de Mihaljevi\u0107 da nas spoji s najboljima. Tina se dala na posao i uputila nas u restoran \u0110u\u0111a i Mate,\u00a0gdje nas je ugostio Jure Taslak<\/strong>.<\/p>\n

Ajmo mi na \u017eabe i jegulje.
\n\u0110u\u0111a i Mate nudi sve. Od smje\u0161taja, izleta, fotosafarija, do onoga \u0161to nas najvi\u0161e zanima. Gastronomija. Poznati po tradicionalnoj neretvanskoj kuhinji, nisu nas razo\u010darali. Odu\u0161evljeni prijemom i ljubazno\u0161\u0107u doma\u0107ina, zamolili smo ih da nas puste u svoju kuhinju. Po\u0161to \u0107emo u Zagrebu te\u0161ko do\u0107i do pravih neretvanskih \u017eaba i jegulja, ovo je bila savr\u0161ena prilika da saznamo kako se zapravo pravi brudet radi. Iako ka\u017eu, svako mjesto u dolini Neretve ima svoj recept za \u017eabe i jegulje, i svaki se u svoga kune da je jedini pravi, mi \u0107emo s vama podijeliti ovaj. Pa ajmo.<\/p>\n

Recept:<\/p>\n

0,5 kg jegulje
\n9 \u017eaba
\n100 g luka
\nlovor
\nsol
\nraj\u010dica koncentrat
\nkvasina (ocat)
\nljute papri\u010dice<\/p>\n

Da se razumijemo, koli\u010dine su odokativne, koliko sam uspjela pohvatiti \u0161to je gospo\u0111a spretnim rukama radila.
\nU pravu neretvansku te\u010du, stavila je ulje na kojem je prodinstala luk, posolila ga da omek\u0161a. S lukom se dinsta ljuta papri\u010dica i lovorov list. \u00a0Kad je luk omek\u0161ao, dodala je koncentrat raj\u010dice, podlila malo vodom. Na to ide riba.<\/p>\n

Jegulje su jo\u0161 plivale dok smo do\u0161li, vje\u0161tim potezima, u tren oka je na\u0161a bila o\u010di\u0161\u0107ena. Kako je jegulja ljep\u0161a kad je izrezana na “zvona”. zamolila sam da nam poka\u017eu kako se \u010disti jegulja na taj na\u010din. Naime, znam da se ina\u010de zare\u017ee du\u017einom i izvu\u010de utroba, no po\u0161to oni zare\u017eu jegulju prvo na zvona i \u017eele da ostane na kosti, svako zvono se posebno \u010disti. Sre\u0107om, ovo nisam morala ja raditi jer mislim da bi trajalo vje\u010dno. U kuhinji restorana, to je gotovo dok trepne\u0161.<\/p>\n

Zna\u010di, jegulja je u te\u010di, zalije se jo\u0161 vodom i posoli se. Nakon 15 minuta, ulijeva se kvasina. Jegulji je potrebno 35 minuta da se skuha a pred sam kraj, dodaju se \u017eabe. Rekli su mi da je tako sa svje\u017eim \u017eabama koje oni koriste, no ako se koriste uvozne, do kakvih mi lak\u0161e do\u0111emo, ipak se trebaju dulje kuhati, gotovo od po\u010detka sa jeguljom.<\/p>\n

I to je to. \u010cini se poprili\u010dno jednostavno, no umije\u0107a ima itekoliko. I jo\u0161 jedan va\u017ean dio. Prilikom kuhanja, jelo se ne mije\u0161a, ve\u0107 se te\u010da okre\u0107e.
\nKa\u017eu u neretvanskim selima, dobar brudet je onaj koji kad se okrene na sturu (trsku), ostane na sturi.<\/p>\n

Na\u0161 je bome bio dobar, tradicionalno poslu\u017een s palentom.<\/p>\n

E sad, moji dojmovi. Prvi puta u \u017eivotu sam probala i \u017eabe i jegulju. Osobno, mislim da je to kao i sa filekima, ili voli\u0161 ili ne voli\u0161. Moram priznati da su mi \u017eabe bile odli\u010dne, samo sam se jako morala truditi da ne mislim na to da jedem \u017eabe. Pojela sam ih sve. Brudet je bio pikantan i fino za\u010dinjen i uz \u010da\u0161u finog bijelog vina, i\u0161ao je glatko.<\/p>\n

Slijede\u0107e \u0161to bih u dolini Neretve voljela probati? Pohane \u017eabe. \u0160ta \u0107u, krenulo mi. I lisku. I ona je na popisu. Vidimo se u svakom slu\u010daju slijede\u0107e godine sa novim neretvanskim specijalitetima.<\/p>\n

Mali dodatak postu o jeguljama i \u017eabama. Poveli su nas na vo\u017enju la\u0111om rijekom Norin koja je pritok Neretve. Moram priznati da \u010di\u0161\u0107u rijeku nisam vidjela. Sama priroda je prekrasna, i nekako je ispalo da sam tokom cijelog izleta progovorila mo\u017eda tri re\u010denice, \u0161to je za mene lajavu, itekako \u010dudno. Samo sam gledala i u\u017eivala. Zelenilo, bistra voda, razne ptice koje slije\u0107u i polije\u0107u, ma raj za du\u0161u. \u010cuvajte nam dolinu Neretve, \u017eelimo joj se vra\u0107ati stalno i u\u017eivati u njenim ljepotama.<\/p>\n

Hvala dragim ljudima u restoranu \u0110u\u0111a i Mate, zaista ste nas odu\u0161evili svojom ljubazno\u0161\u0107u i stru\u010dno\u0161\u0107u, i priu\u0161tili nam nezaboravan posjet Vidu, vidimo se dogodine ako ne prije.
\nHvala i na\u0161oj dragoj Tini koja nas je dovela do \u0110u\u0111e i Mate.”<\/p>\n

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

Uredni\u0161tvo kulinarskog bloga Forking Croatia posjetilo je restoran \u0110u\u0111a i Mate, gdje su \u017eeljeli ku\u0161ati neretvanski brujet od jegulja i \u017eaba. Blog prenosimo u cijelosti: Tre\u0107u godinu za redom odlazimo u dolinu Neretve, to\u010dnije u Opuzen na njihov \u00a0Opuzen film festival.\u00a0Moram vam re\u0107, znaju tamo dobro poist i popit. Po\u0161to se tik pred odlazak rodio […]<\/p>\n","protected":false},"author":7,"featured_media":8790,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":{"0":"post-8782","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-metkovic-dolina"},"yoast_head":"\nNeretvanski brudet od jegulja i \u017eaba u "\u0110u\u0111e i Mate" - likemetkovic.hr<\/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:\/\/likemetkovic.hr\/neretvanski-brudet-od-jegulja-i-zaba-u-dude-i-mate\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Neretvanski brudet od jegulja i \u017eaba u "\u0110u\u0111e i Mate" - likemetkovic.hr\" \/>\n<meta property=\"og:description\" content=\"Uredni\u0161tvo kulinarskog bloga Forking Croatia posjetilo je restoran \u0110u\u0111a i Mate, gdje su \u017eeljeli ku\u0161ati neretvanski brujet od jegulja i \u017eaba. 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