{"id":4709,"date":"2025-12-04T10:52:30","date_gmt":"2025-12-04T09:52:30","guid":{"rendered":"http:\/\/kozackiesmaki.pl\/?p=4709"},"modified":"2025-12-04T10:52:30","modified_gmt":"2025-12-04T09:52:30","slug":"karp-smazony-z-porem-podany-pod-chmurka-z-ziemniakow-i-dyni","status":"publish","type":"post","link":"https:\/\/kozackiesmaki.pl\/?p=4709","title":{"rendered":"KARP SMA\u017bONY Z POREM, PODANY POD CHMURK\u0104 Z ZIEMNIAK\u00d3W I DYNI"},"content":{"rendered":"<p>Sk\u0142adniki (4 osoby): 560 g karpia (p\u0142at ze sk\u00f3r\u0105),<br class=\"html-br\" \/>3 \u0142y\u017cki oleju,<br class=\"html-br\" \/>m\u0105ka do obtoczenia,<br class=\"html-br\" \/>1 p\u0119czek koperku,<br class=\"html-br\" \/>s\u00f3l morska, \u015bwie\u017cy pieprz<br class=\"html-br\" \/><br class=\"html-br\" \/>Sma\u017cony por: 600 g bia\u0142ej cz\u0119\u015bci pora,<br class=\"html-br\" \/>50 g mas\u0142a,<br class=\"html-br\" \/>s\u00f3l morska, \u015bwie\u017cy pieprz<br class=\"html-br\" \/><br class=\"html-br\" \/>Puree ziemniaczane: 1200 g ziemniak\u00f3w,<br class=\"html-br\" \/>2 \u0142y\u017cki mas\u0142a,<br class=\"html-br\" \/>2 \u017c\u00f3\u0142tka,<br class=\"html-br\" \/>150 g \u015bmietany 18%,<br class=\"html-br\" \/>s\u00f3l morska, \u015bwie\u017cy pieprz<br class=\"html-br\" \/><br class=\"html-br\" \/>Puree z dyni: 1 ma\u0142a dynia hokkaido (900 g),<br class=\"html-br\" \/>2 g\u0142\u00f3wki czosnku,<br class=\"html-br\" \/>4 \u0142y\u017cki oliwy,<br class=\"html-br\" \/>\u00bd \u0142y\u017ceczki p\u0142atk\u00f3w chili,<br class=\"html-br\" \/>s\u00f3l morska, \u015bwie\u017cy pieprz<br class=\"html-br\" \/><br class=\"html-br\" \/>Oczyszczonego karpia doprawiamy sol\u0105 i pieprzem, odstawiamy na 30 minut. Nast\u0119pnie obtaczamy w m\u0105ce i sma\u017cymy na rozgrzanym oleju z dw\u00f3ch stron na z\u0142oty kolor. Przek\u0142adamy na r\u0119cznik papierowy, aby wch\u0142on\u0105\u0142 nadmiar t\u0142uszczu. Dyni\u0119 myjemy, przekrawamy w p\u00f3\u0142, wydr\u0105\u017camy z pestek i kroimy na mniejsze cz\u0119\u015bci (nie obieramy). Wraz z czosnkiem w \u0142upinach k\u0142adziemy na blasze wy\u0142o\u017conej papierem do pieczenia, skrapiamy oliw\u0105, opr\u00f3szamy sol\u0105, pieprzem i p\u0142atkami chili. Wk\u0142adamy do piekarnika nagrzanego do 190 stopni C (g\u00f3ra, d\u00f3\u0142) i pieczemy przez 40 minut. Nast\u0119pnie czosnek obieramy i za pomoc\u0105 blendera miksujemy z dyni\u0105 na g\u0142adk\u0105 mas\u0119. Ziemniaki obieramy, gotujemy w osolonej wodzie i odparowujemy. Przeciskamy przez prask\u0119 do ziemniak\u00f3w. \u0141\u0105czymy z mas\u0142em, \u017c\u00f3\u0142tkami i \u015bmietan\u0105 za pomoc\u0105 r\u00f3zgi. Doprawiamy sol\u0105 i pieprzem. Pora kroimy w pi\u00f3rka, sma\u017cymy na rozgrzanym ma\u015ble oko\u0142o 10 minut i r\u00f3wnie\u017c doprawiamy. W naczyniach \u017caroodpornych uk\u0142adamy kawa\u0142ki ryby a na nich podsma\u017conego pora. Nast\u0119pnie przykrywamy warstw\u0105 puree ziemniaczanego oraz puree z dyni. Wstawiamy do piekarnika nagrzanego do temperatury 180 stopni C (g\u00f3ra, d\u00f3\u0142) na oko\u0142o 10-15 minut a\u017c sk\u0142adniki b\u0119d\u0105 gor\u0105ce. Po wyj\u0119ciu obsypujemy posiekanym koperkiem.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sk\u0142adniki (4 osoby): 560 g karpia (p\u0142at ze sk\u00f3r\u0105),3 \u0142y\u017cki oleju,m\u0105ka do obtoczenia,1 p\u0119czek koperku,s\u00f3l morska, \u015bwie\u017cy pieprzSma\u017cony por: 600 g bia\u0142ej cz\u0119\u015bci pora,50 g mas\u0142a,s\u00f3l morska, \u015bwie\u017cy pieprzPuree ziemniaczane: 1200 g ziemniak\u00f3w,2 \u0142y\u017cki mas\u0142a,2 \u017c\u00f3\u0142tka,150 g \u015bmietany 18%,s\u00f3l morska, \u015bwie\u017cy pieprzPuree z dyni: 1 ma\u0142a dynia hokkaido (900 g),2 g\u0142\u00f3wki czosnku,4 \u0142y\u017cki oliwy,\u00bd \u0142y\u017ceczki [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":4710,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,132],"tags":[303,425,418,99,236,570,762],"class_list":["post-4709","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ryby-i-owoce-morza","category-swieta","tag-dynia","tag-dynia-hokkaido","tag-karp","tag-por","tag-puree","tag-puree-z-dyni","tag-puree-ziemniaczane"],"_links":{"self":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts\/4709","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4709"}],"version-history":[{"count":1,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts\/4709\/revisions"}],"predecessor-version":[{"id":4711,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts\/4709\/revisions\/4711"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/media\/4710"}],"wp:attachment":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4709"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4709"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4709"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}