{"id":4108,"date":"2026-07-25T09:52:44","date_gmt":"2026-07-25T09:52:44","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/bakalar-na-bijelo\/"},"modified":"2026-07-25T09:52:44","modified_gmt":"2026-07-25T09:52:44","slug":"bakalar-na-bijelo","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/bakalar-na-bijelo\/","title":{"rendered":"Bakalar na bijelo"},"content":{"rendered":"\n<style>\n\/* Editorial recipe layout \u2014 fully scoped to this recipe section. *\/\n\n#recipe-sr-latn-bakalar-na-bijelo {\n  --gj-bg: #f3f0e9;\n  --gj-surface: #fffdf9;\n  --gj-surface-soft: #f8f4ec;\n  --gj-ink: #1b211f;\n  --gj-ink-soft: #3d4642;\n  --gj-muted: #6a726e;\n  --gj-gold: #a86f20;\n  --gj-gold-deep: #7f5014;\n  --gj-gold-soft: #efe1c5;\n  --gj-night: #22302d;\n  --gj-night-deep: #17211f;\n  --gj-line: rgba(34, 48, 45, 0.12);\n  --gj-line-strong: rgba(34, 48, 45, 0.2);\n  --gj-white-line: rgba(255, 255, 255, 0.14);\n  --gj-radius-sm: 12px;\n  --gj-radius: 18px;\n  --gj-radius-lg: 26px;\n  --gj-shadow-sm: 0 10px 30px rgba(34, 48, 45, 0.07);\n  --gj-shadow-md: 0 24px 70px rgba(34, 48, 45, 0.12);\n  --gj-serif: \"Iowan Old Style\", \"Palatino Linotype\", \"Book Antiqua\", Georgia, serif;\n  --gj-sans: \"Barlow\", \"Avenir Next\", \"Segoe UI\", Helvetica, Arial, sans-serif;\n  --gj-ease: cubic-bezier(.2, .7, .2, 1);\n\n  position: relative;\n  isolation: isolate;\n  box-sizing: border-box;\n  width: min(1120px, calc(100% - 32px));\n  margin: clamp(16px, 4vw, 56px) auto;\n  padding: clamp(34px, 5vw, 72px) clamp(20px, 5vw, 64px) clamp(42px, 6vw, 78px);\n  overflow: hidden;\n  border: 1px solid var(--gj-line);\n  border-radius: var(--gj-radius-lg);\n  background:\n    radial-gradient(circle at 8% 0%, rgba(168, 111, 32, 0.11), transparent 25rem),\n    radial-gradient(circle at 100% 22%, rgba(34, 48, 45, 0.07), transparent 28rem),\n    var(--gj-bg);\n  box-shadow: var(--gj-shadow-md);\n  color: var(--gj-ink);\n  font-family: var(--gj-sans);\n  font-size: 16px;\n  font-weight: 400;\n  font-kerning: normal;\n  font-synthesis: none;\n  line-height: 1.68;\n  text-rendering: optimizeLegibility;\n  -webkit-font-smoothing: antialiased;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo::before {\n  content: \"\";\n  position: absolute;\n  z-index: -1;\n  inset: 0;\n  pointer-events: none;\n  opacity: 0.24;\n  background-image:\n    linear-gradient(rgba(34, 48, 45, 0.035) 1px, transparent 1px),\n    linear-gradient(90deg, rgba(34, 48, 45, 0.035) 1px, transparent 1px);\n  background-size: 44px 44px;\n  mask-image: linear-gradient(to bottom, #000, transparent 36%);\n}\n\n#recipe-sr-latn-bakalar-na-bijelo *,\n#recipe-sr-latn-bakalar-na-bijelo *::before,\n#recipe-sr-latn-bakalar-na-bijelo *::after {\n  box-sizing: border-box;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo :where(\n  h2, h3, h4, p, figure, figcaption, blockquote,\n  ul, ol, li, dl, dt, dd\n) {\n  margin: 0;\n  padding: 0;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo :where(img) {\n  max-width: 100%;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-serif {\n  font-family: var(--gj-serif);\n  font-style: italic;\n  font-weight: 400;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo ::selection {\n  background: var(--gj-gold-soft);\n  color: var(--gj-night-deep);\n}\n\n#recipe-sr-latn-bakalar-na-bijelo :where(a) {\n  color: var(--gj-gold-deep);\n  text-decoration-thickness: 0.08em;\n  text-underline-offset: 0.16em;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo :where(a:focus-visible) {\n  outline: 3px solid rgba(168, 111, 32, 0.32);\n  outline-offset: 4px;\n  border-radius: 4px;\n}\n\n\/* Masthead *\/\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-masthead {\n  position: relative;\n  max-width: 920px;\n  margin-bottom: clamp(28px, 4vw, 44px);\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-eyebrow {\n  display: flex;\n  align-items: center;\n  gap: 11px;\n  margin-bottom: 18px;\n  color: var(--gj-gold-deep);\n  font-size: 11px;\n  font-weight: 700;\n  letter-spacing: 0.2em;\n  line-height: 1.4;\n  text-transform: uppercase;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-eyebrow::before {\n  content: \"\";\n  width: 34px;\n  height: 1px;\n  flex: 0 0 auto;\n  background: currentColor;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-title {\n  max-width: 940px;\n  margin-bottom: 20px;\n  color: var(--gj-ink);\n  font-size: clamp(40px, 6vw, 70px);\n  font-weight: 650;\n  letter-spacing: -0.045em;\n  line-height: 0.98;\n  text-wrap: balance;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-title-main,\n#recipe-sr-latn-bakalar-na-bijelo .gj-title-accent {\n  display: block;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-title b {\n  font-weight: 750;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-title-accent {\n  max-width: 860px;\n  margin-top: 12px;\n  color: var(--gj-gold);\n  font-family: var(--gj-serif);\n  font-size: 0.66em;\n  font-style: italic;\n  font-weight: 400;\n  letter-spacing: -0.025em;\n  line-height: 1.08;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-sub {\n  max-width: 790px;\n  margin-bottom: 24px;\n  color: var(--gj-ink-soft);\n  font-size: clamp(16px, 1.8vw, 19px);\n  line-height: 1.65;\n  text-wrap: pretty;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-meta {\n  display: flex;\n  flex-wrap: wrap;\n  align-items: center;\n  gap: 8px 0;\n  list-style: none;\n  color: var(--gj-muted);\n  font-size: 13.5px;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-meta li {\n  display: inline-flex;\n  align-items: center;\n  white-space: nowrap;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-meta li + li::before {\n  content: \"\";\n  width: 3px;\n  height: 3px;\n  margin: 0 12px;\n  border-radius: 50%;\n  background: var(--gj-gold);\n  opacity: 0.72;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-meta strong {\n  margin-left: 4px;\n  color: var(--gj-ink);\n  font-weight: 650;\n}\n\n\/* Key facts *\/\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-facts {\n  display: grid;\n  grid-template-columns: repeat(6, minmax(0, 1fr));\n  gap: 12px;\n  margin-bottom: clamp(22px, 3.2vw, 34px);\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-fact {\n  position: relative;\n  min-width: 0;\n  padding: 17px 15px 16px;\n  overflow: hidden;\n  border: 1px solid var(--gj-line);\n  border-radius: var(--gj-radius);\n  background: rgba(255, 253, 249, 0.84);\n  box-shadow: var(--gj-shadow-sm);\n  backdrop-filter: blur(8px);\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-fact::before {\n  content: \"\";\n  position: absolute;\n  inset: 0 auto 0 0;\n  width: 3px;\n  background: linear-gradient(to bottom, var(--gj-gold), rgba(168, 111, 32, 0.22));\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-fact dt {\n  margin-bottom: 5px;\n  color: var(--gj-muted);\n  font-size: 10.5px;\n  font-weight: 700;\n  letter-spacing: 0.15em;\n  line-height: 1.35;\n  text-transform: uppercase;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-fact dd {\n  color: var(--gj-ink);\n  font-size: 16px;\n  font-weight: 650;\n  line-height: 1.3;\n  white-space: nowrap;\n}\n\n\/* Hero *\/\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-hero {\n  position: relative;\n  margin-bottom: clamp(48px, 7vw, 78px);\n  overflow: hidden;\n  border: 1px solid rgba(255, 255, 255, 0.56);\n  border-radius: var(--gj-radius-lg);\n  background: var(--gj-gold-soft);\n  box-shadow: var(--gj-shadow-md);\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-hero::after {\n  content: \"\";\n  position: absolute;\n  inset: 50% 0 0;\n  pointer-events: none;\n  background: linear-gradient(to bottom, transparent, rgba(13, 19, 18, 0.36));\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-hero img {\n  display: block;\n  width: 100%;\n  height: auto;\n  aspect-ratio: 16 \/ 9;\n  object-fit: cover;\n  transform: scale(1.002);\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-hero figcaption {\n  position: absolute;\n  z-index: 1;\n  right: 18px;\n  bottom: 18px;\n  left: 18px;\n  width: fit-content;\n  max-width: min(620px, calc(100% - 36px));\n  padding: 10px 13px;\n  border: 1px solid rgba(255, 255, 255, 0.18);\n  border-radius: 10px;\n  background: rgba(19, 28, 26, 0.72);\n  color: rgba(255, 255, 255, 0.9);\n  font-size: 12.5px;\n  line-height: 1.48;\n  backdrop-filter: blur(12px);\n}\n\n\/* Section titles *\/\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-section {\n  scroll-margin-top: 24px;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-sec {\n  display: grid;\n  grid-template-columns: 42px auto minmax(36px, 1fr);\n  align-items: center;\n  gap: 13px;\n  margin-bottom: 24px;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-sec-num {\n  display: grid;\n  width: 42px;\n  height: 42px;\n  place-items: center;\n  border: 1px solid rgba(168, 111, 32, 0.38);\n  border-radius: 50%;\n  background: rgba(255, 253, 249, 0.7);\n  color: var(--gj-gold);\n  font-family: var(--gj-serif);\n  font-size: 15px;\n  font-style: italic;\n  box-shadow: 0 7px 20px rgba(168, 111, 32, 0.08);\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-sec h3 {\n  color: var(--gj-ink);\n  font-size: clamp(23px, 3vw, 31px);\n  font-weight: 650;\n  letter-spacing: -0.025em;\n  line-height: 1.18;\n  text-wrap: balance;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-sec::after {\n  content: \"\";\n  height: 1px;\n  background: linear-gradient(90deg, var(--gj-line-strong), transparent);\n}\n\n\/* Intro \/ editorial copy *\/\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-intro {\n  margin-bottom: clamp(48px, 7vw, 74px);\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-intro-grid {\n  display: grid;\n  grid-template-columns: minmax(0, 1fr);\n  gap: 0 48px;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-copy-col {\n  min-width: 0;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-intro p {\n  margin-bottom: 18px;\n  color: var(--gj-ink-soft);\n  font-size: 15.5px;\n  line-height: 1.82;\n  text-wrap: pretty;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-intro p:last-child {\n  margin-bottom: 0;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-intro .gj-dropcap::first-letter {\n  float: left;\n  margin: 0.08em 0.15em 0 0;\n  color: var(--gj-gold);\n  font-family: var(--gj-serif);\n  font-size: 4.2em;\n  font-style: italic;\n  line-height: 0.72;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-pull {\n  position: relative;\n  margin: 28px 0 30px;\n  padding: 22px 24px 22px 28px;\n  overflow: hidden;\n  border: 1px solid rgba(168, 111, 32, 0.2);\n  border-radius: var(--gj-radius);\n  background:\n    linear-gradient(135deg, rgba(239, 225, 197, 0.72), rgba(255, 253, 249, 0.76));\n  color: var(--gj-night);\n  font-family: var(--gj-serif);\n  font-size: clamp(18px, 2vw, 21px);\n  font-style: italic;\n  line-height: 1.52;\n  box-shadow: var(--gj-shadow-sm);\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-pull::before {\n  content: \"\u201c\";\n  position: absolute;\n  top: -16px;\n  right: 14px;\n  color: rgba(168, 111, 32, 0.16);\n  font-family: var(--gj-serif);\n  font-size: 112px;\n  font-style: normal;\n  line-height: 1;\n}\n\n\/* Timeline \/ overview *\/\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-rail {\n  position: relative;\n  margin-bottom: clamp(50px, 7vw, 76px);\n  padding: clamp(26px, 4vw, 38px);\n  overflow: hidden;\n  border: 1px solid rgba(255, 255, 255, 0.08);\n  border-radius: var(--gj-radius-lg);\n  background:\n    radial-gradient(circle at 90% 0%, rgba(201, 165, 92, 0.17), transparent 25rem),\n    linear-gradient(135deg, var(--gj-night), var(--gj-night-deep));\n  color: #f3efe7;\n  box-shadow: var(--gj-shadow-md);\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-rail::before {\n  content: \"\";\n  position: absolute;\n  inset: 0 0 auto;\n  height: 3px;\n  background: linear-gradient(90deg, transparent, #c9a55c 18%, #c9a55c 82%, transparent);\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-rail-head {\n  display: grid;\n  grid-template-columns: minmax(0, 1fr) auto;\n  gap: 16px;\n  align-items: end;\n  margin-bottom: 27px;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-rail-kicker {\n  margin-bottom: 7px;\n  color: #d5b66f;\n  font-size: 10.5px;\n  font-weight: 700;\n  letter-spacing: 0.19em;\n  text-transform: uppercase;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-rail h3 {\n  color: #f7f3eb;\n  font-size: clamp(21px, 2.8vw, 28px);\n  font-weight: 600;\n  letter-spacing: -0.02em;\n  line-height: 1.2;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-rail-total {\n  color: #d3cec3;\n  font-size: 12.5px;\n  white-space: nowrap;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-rail-track {\n  position: relative;\n  display: grid;\n  grid-template-columns: repeat(4, minmax(0, 1fr));\n  gap: 18px;\n  list-style: none;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-rail-track::before {\n  content: \"\";\n  position: absolute;\n  top: 6px;\n  right: 8px;\n  left: 8px;\n  height: 1px;\n  background: rgba(255, 255, 255, 0.2);\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-rail-stop {\n  position: relative;\n  min-width: 0;\n  padding-top: 24px;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-rail-stop::before {\n  content: \"\";\n  position: absolute;\n  top: 0;\n  left: 2px;\n  width: 13px;\n  height: 13px;\n  border: 3px solid #c9a55c;\n  border-radius: 50%;\n  background: var(--gj-night-deep);\n  box-shadow: 0 0 0 5px rgba(201, 165, 92, 0.08);\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-rail-stop time {\n  display: block;\n  margin-bottom: 4px;\n  color: #d8ba77;\n  font-family: var(--gj-serif);\n  font-size: 16px;\n  font-style: italic;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-rail-stop span {\n  display: block;\n  color: #c9c5bb;\n  font-size: 13px;\n  line-height: 1.55;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-rail-sum {\n  margin-top: 26px;\n  padding-top: 20px;\n  border-top: 1px solid var(--gj-white-line);\n  color: #c9c5bb;\n  font-size: 14px;\n  line-height: 1.72;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-rail-sum strong {\n  color: #f5f1e9;\n  font-weight: 650;\n}\n\n\/* Ingredients *\/\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-ing-wrap,\n#recipe-sr-latn-bakalar-na-bijelo .gj-steps-wrap,\n#recipe-sr-latn-bakalar-na-bijelo .gj-practical,\n#recipe-sr-latn-bakalar-na-bijelo .gj-nutri {\n  margin-bottom: clamp(50px, 7vw, 76px);\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-ing-grid {\n  display: grid;\n  grid-template-columns: minmax(0, 1fr);\n  gap: 18px;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-ing-col {\n  display: grid;\n  gap: 18px;\n  align-content: start;\n  min-width: 0;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-ing-group {\n  position: relative;\n  overflow: hidden;\n  border: 1px solid var(--gj-line);\n  border-radius: var(--gj-radius);\n  background: rgba(255, 253, 249, 0.9);\n  box-shadow: var(--gj-shadow-sm);\n  transition:\n    transform 260ms var(--gj-ease),\n    box-shadow 260ms var(--gj-ease),\n    border-color 260ms var(--gj-ease);\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-ing-group::before {\n  content: \"\";\n  position: absolute;\n  inset: 0 0 auto;\n  height: 3px;\n  background: linear-gradient(90deg, var(--gj-gold), rgba(168, 111, 32, 0.2));\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-ing-group h4 {\n  padding: 23px 24px 15px;\n  color: var(--gj-night);\n  font-family: var(--gj-serif);\n  font-size: 19px;\n  font-style: italic;\n  font-weight: 400;\n  line-height: 1.35;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-ing-group ul {\n  list-style: none;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-ing-group li {\n  position: relative;\n  padding: 13px 24px 13px 42px;\n  border-top: 1px solid var(--gj-line);\n  color: var(--gj-ink-soft);\n  font-size: 14.5px;\n  line-height: 1.52;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-ing-group li::before {\n  content: \"\";\n  position: absolute;\n  top: 1.35em;\n  left: 24px;\n  width: 7px;\n  height: 7px;\n  border: 1px solid var(--gj-gold);\n  transform: rotate(45deg);\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-ing-group li strong {\n  color: var(--gj-ink);\n  font-weight: 650;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-ing-group li em {\n  display: block;\n  margin-top: 3px;\n  color: var(--gj-muted);\n  font-size: 13px;\n  font-style: normal;\n  line-height: 1.5;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-ing-note {\n  position: relative;\n  padding: 20px 22px 20px 54px;\n  border: 1px solid rgba(168, 111, 32, 0.18);\n  border-radius: var(--gj-radius);\n  background: linear-gradient(135deg, var(--gj-gold-soft), #f8efe0);\n  color: #57441f;\n  font-size: 13.5px;\n  line-height: 1.65;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-ing-note::before {\n  content: \"i\";\n  position: absolute;\n  top: 20px;\n  left: 20px;\n  display: grid;\n  width: 22px;\n  height: 22px;\n  place-items: center;\n  border: 1px solid rgba(127, 80, 20, 0.42);\n  border-radius: 50%;\n  color: var(--gj-gold-deep);\n  font-family: var(--gj-serif);\n  font-size: 14px;\n  font-style: italic;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-ing-note strong {\n  color: #453514;\n  font-weight: 700;\n}\n\n\/* Steps *\/\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-steps-wrap {\n  counter-reset: gj-step;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-stage {\n  display: flex;\n  align-items: center;\n  gap: 12px;\n  margin: 30px 0 14px;\n  color: var(--gj-gold-deep);\n  font-size: 11px;\n  font-weight: 750;\n  letter-spacing: 0.18em;\n  line-height: 1.4;\n  text-transform: uppercase;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-stage:first-of-type {\n  margin-top: 0;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-stage span {\n  display: grid;\n  width: 28px;\n  height: 28px;\n  place-items: center;\n  border: 1px solid rgba(168, 111, 32, 0.28);\n  border-radius: 50%;\n  background: rgba(255, 253, 249, 0.72);\n  font-size: 9px;\n  letter-spacing: 0;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-stage::after {\n  content: \"\";\n  flex: 1;\n  height: 1px;\n  background: linear-gradient(90deg, var(--gj-line-strong), transparent);\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-steps {\n  display: grid;\n  gap: 12px;\n  list-style: none;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-steps > li {\n  counter-increment: gj-step;\n  display: grid;\n  grid-template-columns: 58px minmax(0, 1fr);\n  gap: 18px;\n  align-items: start;\n  padding: 20px 22px 20px 18px;\n  border: 1px solid var(--gj-line);\n  border-radius: var(--gj-radius);\n  background: rgba(255, 253, 249, 0.76);\n  transition:\n    transform 260ms var(--gj-ease),\n    box-shadow 260ms var(--gj-ease),\n    border-color 260ms var(--gj-ease);\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-steps > li::before {\n  content: counter(gj-step, decimal-leading-zero);\n  display: grid;\n  width: 50px;\n  height: 50px;\n  place-items: center;\n  border: 1px solid rgba(168, 111, 32, 0.28);\n  border-radius: 50%;\n  background: var(--gj-surface-soft);\n  color: var(--gj-gold);\n  font-family: var(--gj-serif);\n  font-size: 19px;\n  font-style: italic;\n  line-height: 1;\n  box-shadow: inset 0 0 0 5px rgba(168, 111, 32, 0.04);\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-step-t {\n  margin: 1px 0 5px;\n  color: var(--gj-ink);\n  font-size: 16px;\n  font-weight: 700;\n  line-height: 1.35;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-step-x {\n  color: var(--gj-ink-soft);\n  font-size: 14.5px;\n  line-height: 1.68;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-cue {\n  color: var(--gj-gold-deep);\n  font-weight: 650;\n}\n\n\/* Practical notes *\/\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-info-grid {\n  display: grid;\n  grid-template-columns: minmax(0, 1fr);\n  gap: 16px;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-info-card {\n  min-width: 0;\n  padding: 22px 23px;\n  border: 1px solid var(--gj-line);\n  border-radius: var(--gj-radius);\n  background: rgba(255, 253, 249, 0.78);\n  box-shadow: 0 8px 26px rgba(34, 48, 45, 0.045);\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-info-card h4 {\n  display: flex;\n  align-items: center;\n  gap: 10px;\n  margin-bottom: 10px;\n  color: var(--gj-night);\n  font-size: 15.5px;\n  font-weight: 700;\n  line-height: 1.35;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-info-card h4::before {\n  content: \"\";\n  width: 18px;\n  height: 2px;\n  flex: 0 0 auto;\n  background: var(--gj-gold);\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-info-card p,\n#recipe-sr-latn-bakalar-na-bijelo .gj-info-card li {\n  color: var(--gj-ink-soft);\n  font-size: 14px;\n  line-height: 1.68;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-info-card ul,\n#recipe-sr-latn-bakalar-na-bijelo .gj-info-card ol {\n  margin-top: 8px;\n  padding-left: 20px;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-info-card li + li {\n  margin-top: 7px;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-info-card li::marker {\n  color: var(--gj-gold);\n  font-weight: 700;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-info-card--wide ul {\n  columns: 2;\n  column-gap: 34px;\n}\n\n\n\/* Nutrition *\/\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-nutri-row {\n  display: grid;\n  grid-template-columns: repeat(3, minmax(0, 1fr));\n  gap: 10px;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-nutri-row > div {\n  min-width: 0;\n  padding: 17px 15px 16px;\n  border: 1px solid var(--gj-line);\n  border-radius: var(--gj-radius-sm);\n  background: rgba(255, 253, 249, 0.84);\n  box-shadow: 0 8px 24px rgba(34, 48, 45, 0.045);\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-nutri-row dt {\n  margin-bottom: 5px;\n  color: var(--gj-muted);\n  font-size: 9.5px;\n  font-weight: 750;\n  letter-spacing: 0.14em;\n  line-height: 1.35;\n  text-transform: uppercase;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-nutri-row dd {\n  color: var(--gj-night);\n  font-size: 17px;\n  font-weight: 700;\n  font-variant-numeric: tabular-nums;\n  line-height: 1.25;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-nutri-cap {\n  margin-top: 12px;\n  color: var(--gj-muted);\n  font-size: 12.5px;\n  line-height: 1.62;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-nutri-cap strong {\n  color: var(--gj-ink);\n  font-weight: 700;\n}\n\n\/* Closing card *\/\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-close {\n  position: relative;\n  display: grid;\n  grid-template-columns: minmax(0, 1fr);\n  gap: 10px;\n  padding: clamp(28px, 4vw, 40px);\n  overflow: hidden;\n  border-radius: var(--gj-radius-lg);\n  background:\n    radial-gradient(circle at 100% 0%, rgba(201, 165, 92, 0.18), transparent 23rem),\n    linear-gradient(135deg, var(--gj-night), var(--gj-night-deep));\n  color: #f3efe7;\n  box-shadow: var(--gj-shadow-md);\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-close::before {\n  content: \"\";\n  position: absolute;\n  top: 0;\n  bottom: 0;\n  left: 0;\n  width: 4px;\n  background: linear-gradient(to bottom, #d3b36d, var(--gj-gold));\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-close-kicker {\n  color: #d6b970;\n  font-size: 10.5px;\n  font-weight: 700;\n  letter-spacing: 0.18em;\n  text-transform: uppercase;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-close-quote {\n  max-width: 820px;\n  color: #f2eee5;\n  font-family: var(--gj-serif);\n  font-size: clamp(20px, 2.7vw, 27px);\n  font-style: italic;\n  line-height: 1.42;\n  text-wrap: balance;\n}\n\n#recipe-sr-latn-bakalar-na-bijelo .gj-close-copy {\n  max-width: 830px;\n  color: #c9c5ba;\n  font-size: 14px;\n  line-height: 1.7;\n}\n\n\/* Hover \u2014 samo na ure\u0111ajima koji zaista podr\u017eavaju hover *\/\n\n@media (hover: hover) and (pointer: fine) {\n  #recipe-sr-latn-bakalar-na-bijelo .gj-ing-group:hover,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-steps > li:hover,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-nutri-row > div:hover {\n    transform: translateY(-2px);\n    border-color: rgba(168, 111, 32, 0.24);\n    box-shadow: 0 16px 38px rgba(34, 48, 45, 0.09);\n  }\n}\n\n\/* Responsive *\/\n\n@media (min-width: 760px) {\n  #recipe-sr-latn-bakalar-na-bijelo .gj-ing-grid,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-info-grid {\n    grid-template-columns: repeat(2, minmax(0, 1fr));\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-info-card--wide {\n    grid-column: 1 \/ -1;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-nutri-row {\n    grid-template-columns: repeat(6, minmax(0, 1fr));\n  }\n}\n\n@media (min-width: 960px) {\n  #recipe-sr-latn-bakalar-na-bijelo .gj-intro-grid {\n    grid-template-columns: repeat(2, minmax(0, 1fr));\n  }\n}\n\n@media (max-width: 820px) {\n  #recipe-sr-latn-bakalar-na-bijelo .gj-facts {\n    grid-template-columns: repeat(3, minmax(0, 1fr));\n  }\n\n}\n\n@media (max-width: 680px) {\n  #recipe-sr-latn-bakalar-na-bijelo {\n    width: min(100% - 16px, 1120px);\n    border-radius: 20px;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-title {\n    font-size: clamp(37px, 12vw, 52px);\n    letter-spacing: -0.038em;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-title-accent {\n    margin-top: 9px;\n    font-size: 0.67em;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-facts {\n    grid-template-columns: repeat(2, minmax(0, 1fr));\n  }\n\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-hero {\n    border-radius: 18px;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-hero figcaption {\n    right: 10px;\n    bottom: 10px;\n    left: 10px;\n    max-width: calc(100% - 20px);\n    font-size: 11.5px;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-sec {\n    grid-template-columns: 36px minmax(0, 1fr);\n    gap: 11px;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-sec-num {\n    width: 36px;\n    height: 36px;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-sec::after {\n    display: none;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-rail-head {\n    grid-template-columns: 1fr;\n    gap: 8px;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-rail-track {\n    grid-template-columns: 1fr;\n    gap: 18px;\n    padding-left: 4px;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-rail-track::before {\n    top: 7px;\n    right: auto;\n    bottom: 7px;\n    left: 10px;\n    width: 1px;\n    height: auto;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-rail-stop {\n    padding: 0 0 0 32px;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-rail-stop::before {\n    top: 2px;\n    left: 0;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-steps > li {\n    grid-template-columns: 46px minmax(0, 1fr);\n    gap: 14px;\n    padding: 17px 16px 17px 14px;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-steps > li::before {\n    width: 42px;\n    height: 42px;\n    font-size: 17px;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-info-card--wide ul {\n    columns: 1;\n  }\n}\n\n@media (max-width: 430px) {\n  #recipe-sr-latn-bakalar-na-bijelo .gj-meta {\n    display: grid;\n    gap: 5px;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-meta li + li::before {\n    display: none;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-fact {\n    padding: 15px 12px 14px;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-fact dd {\n    font-size: 14.5px;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-nutri-row {\n    grid-template-columns: repeat(2, minmax(0, 1fr));\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-hero figcaption {\n    position: static;\n    width: auto;\n    max-width: none;\n    border: 0;\n    border-radius: 0;\n    background: var(--gj-night);\n    backdrop-filter: none;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-hero::after {\n    display: none;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-pull {\n    padding: 19px 20px;\n  }\n}\n\n\/* Reduced motion *\/\n\n@media (prefers-reduced-motion: reduce) {\n  #recipe-sr-latn-bakalar-na-bijelo *,\n  #recipe-sr-latn-bakalar-na-bijelo *::before,\n  #recipe-sr-latn-bakalar-na-bijelo *::after {\n    scroll-behavior: auto !important;\n    transition-duration: 0.01ms !important;\n    animation-duration: 0.01ms !important;\n    animation-iteration-count: 1 !important;\n  }\n}\n\n\/* Print *\/\n\n@media print {\n  #recipe-sr-latn-bakalar-na-bijelo {\n    width: 100%;\n    max-width: none;\n    margin: 0;\n    padding: 0;\n    overflow: visible;\n    border: 0;\n    border-radius: 0;\n    background: #fff;\n    box-shadow: none;\n    color: #000;\n    font-size: 10.5pt;\n    line-height: 1.45;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo::before,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-hero {\n    display: none;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-title {\n    font-size: 25pt;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-title-accent,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-sec-num,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-cue,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-stage,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-steps > li::before {\n    color: #000;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-facts,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-nutri-row,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-ing-grid,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-info-grid,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-intro-grid {\n    grid-template-columns: repeat(2, minmax(0, 1fr));\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-fact,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-nutri-row > div,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-ing-group,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-info-card,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-steps > li,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-pull,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-rail,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-close {\n    break-inside: avoid;\n    box-shadow: none;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-fact,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-nutri-row > div,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-ing-group,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-info-card,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-steps > li,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-pull {\n    background: #fff;\n    border-color: #bbb;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-rail,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-close {\n    background: #fff;\n    color: #000;\n    border: 1px solid #999;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-rail *,\n  #recipe-sr-latn-bakalar-na-bijelo .gj-close * {\n    color: #111 !important;\n  }\n\n  #recipe-sr-latn-bakalar-na-bijelo .gj-close::after {\n    content: \"travelshelper.com\";\n    display: block;\n    margin-top: 12px;\n    color: #666;\n    font-size: 9pt;\n    letter-spacing: 0.05em;\n  }\n}\n<\/style>\n\n<section id=\"recipe-sr-latn-bakalar-na-bijelo\" lang=\"sr-Latn\" aria-labelledby=\"recipe-title-sr-latn-bakalar-na-bijelo\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Hrvatska obala \u00b7 Posni namaz \u00b7 Slani bakalar<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-sr-latn-bakalar-na-bijelo\">\n      <span class=\"gj-title-main\"><b>Bakalar na bijelo<\/b> sa krompirom,<\/span>\n      <span class=\"gj-title-accent gj-serif\">belim lukom i maslinovim uljem<\/span>\n    <\/h2>\n    <p class=\"gj-sub\">Dugo namakanje odvaja vi\u0161ak soli, a topli krompir i bakalar primaju maslinovo ulje postepeno, stvaraju\u0107i svetao namaz bez pavlake ili majoneza.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Osnovne informacije o receptu\"><li>Kategorija: <strong>Namaz od ribe<\/strong><\/li><li>Kuhinja: <strong>Hrvatska, Jadran<\/strong><\/li><li>Metod: <strong>Namakanje, kuvanje i tu\u010denje<\/strong><\/li><li>Te\u017eina: <strong>Srednje zahtevno<\/strong><\/li><\/ul>\n  <\/header>\n\n  <dl class=\"gj-facts\" aria-label=\"Vreme, koli\u010dina i kalorije\"><div class=\"gj-fact\"><dt>Koli\u010dina<\/dt><dd>8 porcija<\/dd><\/div><div class=\"gj-fact\"><dt>Namakanje<\/dt><dd>36 sati<\/dd><\/div><div class=\"gj-fact\"><dt>Priprema<\/dt><dd>25 min<\/dd><\/div><div class=\"gj-fact\"><dt>Kuvanje<\/dt><dd>35 min<\/dd><\/div><div class=\"gj-fact\"><dt>Ukupno<\/dt><dd>37 sati<\/dd><\/div><div class=\"gj-fact\"><dt>Po porciji<\/dt><dd>\u2248 310 kcal<\/dd><\/div><\/dl>\n\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Bakalar-na-Bijelo-\u2014-Croatian-White-Salt-Cod-Spread-3.webp\" alt=\"\u0160iroka \u010dinija svetlog bakalara na bijelo sa vidljivim vlaknima ribe, per\u0161unom i hlebom sa strane\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Bakalar i krompir ru\u010dno povezani maslinovim uljem u svetao namaz sa vidljivim vlaknima.<\/figcaption>\n  <\/figure>\n\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-sr-latn-bakalar-na-bijelo\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span>\n      <h3 id=\"recipe-origin-sr-latn-bakalar-na-bijelo\">Bakalar na bijelo: kontrola soli i povezivanje ribe, krompira i ulja<\/h3>\n    <\/div>\n\n    <div class=\"gj-intro-grid\">\n      <div class=\"gj-copy-col\">\n        <p class=\"gj-dropcap\">Bakalar na bijelo zauzima posebno mesto u prazni\u010dnim i posnim jelovnicima du\u017e hrvatske obale. Pravi se od su\u0161enog i soljenog bakalara, namirnice koja pre kuvanja zahteva dugo namakanje. U zavr\u0161nom jelu nema paradajza: svetla boja dolazi od krompira, belog mesa ribe i maslinovog ulja. Tekstura mo\u017ee biti glatkija ili rusti\u010dnija, ali vlakna bakalara treba da ostanu prepoznatljiva, a ulje povezano sa masom, ne izdvojeno na povr\u0161ini.<\/p> <blockquote class=\"gj-pull\">Svetla i puna tekstura nastaje kada se ulje dodaje postepeno toploj ribi i krompiru, a ne kada se sve izmiksa odjednom.<\/blockquote> <p>Najva\u017eniji korak po\u010dinje dan i po pre kuvanja. Bakalar se ispira, se\u010de na komade koji staju u posudu i potpuno potapa u hladnu vodu. Posuda stoji u fri\u017eideru, nikada na sobnoj temperaturi, a voda se menja najmanje \u010detiri puta tokom trideset \u0161est sati. Deblji i ja\u010de soljeni komadi mogu tra\u017eiti do \u010detrdeset osam sati. Mali komad se pred kuvanje skuva i proba, po\u0161to izgled ne mo\u017ee pouzdano da poka\u017ee koliko je soli ostalo.<\/p> <p>Kuvanje se odvija u \u010distoj vodi sa lovorom, bez dodatne soli. Bakalar se tiho kuva dok se meso lako odvaja od kostiju. Sna\u017eno klju\u010danje lomi ribu i \u010dini povr\u0161inu suvom. Jo\u0161 topao komad se \u010disti od ko\u017ee, kostiju i tamnijih opni. Taj posao ne treba odlagati do potpunog hla\u0111enja, po\u0161to se vlakna tada te\u017ee odvajaju, a skrivene kosti manje lako uo\u010davaju. Te\u010dnost od kuvanja se \u010duva za pode\u0161avanje gustine.<\/p> <p>Krompir se kuva odvojeno, u ljusci ili olju\u0161ten i ise\u010den na jednake komade. Bra\u0161nasta sorta daje lak\u0161u, svetliju masu, dok vo\u0161tani krompir ostavlja zbijeniji namaz. Dobro oce\u0111en krompir vra\u0107a se kratko u toplu \u0161erpu da ispari povr\u0161inska voda. Previ\u0161e vlage razre\u0111uje ukus i ote\u017eava prihvatanje maslinovog ulja. Krompir i bakalar spajaju se dok su jo\u0161 topli, kada se skrob lak\u0161e povezuje sa masno\u0107om.<\/p>\n      <\/div>\n\n      <div class=\"gj-copy-col\">\n        <p>Tradicionalno tu\u010denje mo\u017ee da se radi drvenom varja\u010dom ili \u010dvrstim tu\u010dkom. Savremeni multipraktik nije dobar izbor: brzo se\u010denje osloba\u0111a previ\u0161e skroba iz krompira i daje lepljivu, gumenu pastu. Maslinovo ulje dodaje se u tankom mlazu, u vi\u0161e navrata. Izme\u0111u dodavanja masa se sna\u017eno me\u0161a, a po potrebi ulazi ka\u0161ika tople te\u010dnosti od bakalara. Tako nastaje emulzija koja je kremasta, ali nije vazdu\u0161asta kao pire.<\/p> <p>Beli luk se koristi sa merom. Mo\u017ee da se izgnje\u010di sa malo maslinovog ulja pre dodavanja, \u010dime se ravnomernije raspore\u0111uje. Per\u0161un daje sve\u017einu i ta\u010dkice boje, dok limunov sok zao\u0161trava zavr\u0161nicu. So se ne dodaje dok se namaz potpuno ne spoji i proba. \u010cak i dobro odsoljen bakalar zadr\u017eava dovoljno natrijuma da dodatno soljenje \u010desto nije potrebno.<\/p> <p>Bakalar na bijelo mo\u017ee da se poslu\u017ei topao, mlak ili na sobnoj temperaturi. Na slici i u \u010diniji treba da izgleda svetlo, sa blagim sjajem maslinovog ulja i sitnim vlaknima ribe. Previ\u0161e ulja pravi lokvu, a premalo ostavlja suvu, mrvi\u010dastu masu. Hleb, palenta ili kuvano povr\u0107e mogu da ga prate, ali sam namaz ostaje glavni deo porcije. Posle hla\u0111enja se zgu\u0161njava, pa se pre serviranja opu\u0161ta malom koli\u010dinom ulja ili tople vode.<\/p> <p>Hla\u0111enje menja namaz br\u017ee nego \u0161to se \u010dini dok je topao. Krompirov skrob vezuje dodatnu vlagu, maslinovo ulje postaje gu\u0161\u0107e, a masa se u\u010dvr\u0161\u0107uje. Zato se zavr\u0161na konzistencija procenjuje tako da topli bakalar bude malo mek\u0161i od \u017eeljenog serviranja. Ako je posle fri\u017eidera suvi\u0161e \u010dvrst, ostavlja se da do\u0111e na sobnu temperaturu, zatim se ru\u010dno ume\u0161a ka\u0161ika mlake vode i mala koli\u010dina ulja, bez ponovnog sna\u017enog miksanja.<\/p>\n      <\/div>\n    <\/div>\n  <\/section>\n\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-sr-latn-bakalar-na-bijelo\">\n    <div class=\"gj-rail-head\">\n      <div>\n        <p class=\"gj-rail-kicker\">Od tvrdog slanog fileta do svetlog namaza<\/p>\n        <h3 id=\"recipe-timeline-sr-latn-bakalar-na-bijelo\">Ritam bakalara na bijelo<\/h3>\n      <\/div>\n      <p class=\"gj-rail-total\">Aktivno: 1 sat \u00b7 Namakanje: 36 sati<\/p>\n    <\/div>\n\n    <ol class=\"gj-rail-track\">\n      <li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Bakalar se ispira i potapa u hladnu vodu u fri\u017eideru.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT12H\">12:00<\/time><span>Menjanje vode nastavlja izvla\u010denje soli iz najdebljih delova.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT36H\">36:00<\/time><span>Bakalar i krompir kuvaju se odvojeno i \u010diste dok su topli.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT36H35M\">36:35<\/time><span>Ulje se postepeno utu\u010de do svetle, povezane mase.<\/span><\/li>\n    <\/ol>\n\n    <p class=\"gj-rail-sum\"><strong>Recept ukratko.<\/strong> Su\u0161eni slani bakalar nama\u010de se trideset \u0161est sati u fri\u017eideru, uz najmanje \u010detiri promene hladne vode. Zatim se tiho kuva sa lovorom dok se meso lako ne odvaja od ko\u017ee i kostiju. Krompir se kuva odvojeno, dobro oce\u0111uje i vra\u0107a na toplotu da ispari vi\u0161ak vode. Dok su obe namirnice jo\u0161 tople, spajaju se sa belim lukom i tuku drvenom varja\u010dom. Maslinovo ulje dodaje se postepeno, uz malo sa\u010duvane te\u010dnosti od kuvanja, dok namaz ne postane svetao i povezan, ali zadr\u017ei sitna vlakna ribe. Per\u0161un, limun i biber dovr\u0161avaju osam porcija.<\/p>\n  <\/aside>\n\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-sr-latn-bakalar-na-bijelo\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span>\n      <h3 id=\"recipe-ingredients-sr-latn-bakalar-na-bijelo\">Sastojci<\/h3>\n    <\/div>\n\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-cod-ingredients-sr-latn-bakalar-na-bijelo\">\n          <h4 id=\"recipe-cod-ingredients-sr-latn-bakalar-na-bijelo\">Za odsoljavanje i kuvanje<\/h4>\n          <ul>\n            <li><strong>600 g su\u0161enog slanog bakalara<\/strong><em>Namaka se 36\u201348 sati u fri\u017eideru, uz promene vode.<\/em><\/li> <li><strong>3 l hladne vode za namakanje, plus voda za promene<\/strong><\/li> <li><strong>2 lovorova lista<\/strong><\/li>\n          <\/ul>\n        <\/section><\/div>\n      <div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-spread-ingredients-sr-latn-bakalar-na-bijelo\">\n          <h4 id=\"recipe-spread-ingredients-sr-latn-bakalar-na-bijelo\">Za namaz<\/h4>\n          <ul>\n            <li><strong>800 g bra\u0161nastog krompira<\/strong><\/li> <li><strong>180 ml ekstra devi\u010danskog maslinovog ulja<\/strong><\/li> <li><strong>5 \u010denova belog luka, izgnje\u010denih<\/strong><\/li> <li><strong>25 g ravnog per\u0161una, sitno seckanog<\/strong><\/li> <li><strong>20 ml sve\u017eeg limunovog soka<\/strong><\/li> <li><strong>1\/2 ka\u0161i\u010dice sve\u017ee mlevenog crnog bibera<\/strong><\/li>\n          <\/ul>\n        <\/section><aside class=\"gj-ing-note\"><strong>Alergeni i zamene.<\/strong> Recept sadr\u017ei ribu. Slani bakalar mora da se nama\u010de u fri\u017eideru i proba pre zavr\u0161nog za\u010dinjavanja. Maslinovo ulje se ne zamenjuje majonezom u ovoj verziji. Beli luk mo\u017ee da se smanji na dva \u010dena. Osobe na ishrani sa ograni\u010denim natrijumom treba da uzmu u obzir preostalu so u ribi.<\/aside><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-sr-latn-bakalar-na-bijelo\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span>\n      <h3 id=\"recipe-method-sr-latn-bakalar-na-bijelo\">Odsoljavanje, kuvanje i tu\u010denje, korak po korak<\/h3>\n    <\/div>\n\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Namakanje bakalara<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Isperite i potopite<\/p><p class=\"gj-step-x\">Bakalar isperite, stavite u veliku nereaktivnu posudu i potpuno prekrijte hladnom vodom. Poklopite i dr\u017eite u fri\u017eideru na 4 \u00b0C ili ni\u017ee.<\/p><\/div><\/li> <li><div><p class=\"gj-step-t\">Menjajte vodu<\/p><p class=\"gj-step-x\">Tokom 36 sati promenite vodu najmanje \u010detiri puta. Ako su komadi veoma debeli, nastavite do 48 sati. Pred kuvanje odsecite mali komad, kratko ga skuvajte i probajte.<\/p><\/div><\/li>\n    <\/ol> <h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Kuvanje i \u010di\u0161\u0107enje<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Skuvajte bakalar<\/p><p class=\"gj-step-x\">Oce\u0111eni bakalar stavite u \u0161erpu, prekrijte sve\u017eom vodom i dodajte lovor. Dovedite do blagoga vrenja i kuvajte 20\u201325 minuta.<\/p><\/div><\/li> <li><div><p class=\"gj-step-t\">O\u010distite ribu<\/p><p class=\"gj-step-x\">Bakalar izvadite, a 300 ml te\u010dnosti od kuvanja sa\u010duvajte. Dok je riba topla, uklonite ko\u017eu, sve kosti i tamne opne, pa meso razdvojite na vlakna.<\/p><\/div><\/li> <li><div><p class=\"gj-step-t\">Skuvajte krompir<\/p><p class=\"gj-step-x\">Krompir olju\u0161tite, isecite na jednake komade i kuvajte u neslanoj vodi 15\u201318 minuta. Dobro ocedite i vratite u toplu \u0161erpu 1 minut. <span class=\"gj-cue\">Krompir treba lako da se probode no\u017eem, bez raspadanja u vodi.<\/span><\/p><\/div><\/li>\n    <\/ol> <h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Tu\u010denje i zavr\u0161etak<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Spojite toplu ribu i krompir<\/p><p class=\"gj-step-x\">U \u0161irokoj \u010diniji izgnje\u010dite krompir, dodajte bakalar i beli luk, zatim tucite \u010dvrstom drvenom varja\u010dom dok se sastojci ravnomerno ne rasporede.<\/p><\/div><\/li> <li><div><p class=\"gj-step-t\">Postepeno dodajte ulje<\/p><p class=\"gj-step-x\">Maslinovo ulje sipajte u tankom mlazu, u pet ili \u0161est navrata, sna\u017eno me\u0161aju\u0107i. Po potrebi dodajte 2\u20134 ka\u0161ike tople te\u010dnosti od kuvanja bakalara.<\/p><\/div><\/li> <li><div><p class=\"gj-step-t\">Za\u010dinite i proverite<\/p><p class=\"gj-step-x\">Ume\u0161ajte per\u0161un, limunov sok i biber. Probajte tek kada je masa potpuno povezana; dodatnu so najverovatnije ne\u0107e trebati. <span class=\"gj-cue\">Namaz treba da bude svetao i kremast, sa vidljivim sitnim vlaknima i bez izdvojenog ulja.<\/span><\/p><\/div><\/li>\n    <\/ol>\n  <\/section>\n\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-sr-latn-bakalar-na-bijelo\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span>\n      <h3 id=\"recipe-practical-sr-latn-bakalar-na-bijelo\">Serviranje, \u010duvanje i pode\u0161avanje gustine namaza<\/h3>\n    <\/div>\n\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Serviranje toplog ili mlakog bakalara<\/h4><p>Namaz se slu\u017ei topao, mlak ili na sobnoj temperaturi, u plitkoj \u010diniji sa tankim sjajem maslinovog ulja. Uz njega odgovaraju prepe\u010den hleb, kuvano povr\u0107e ili \u010dvrsta palenta. Dodatna so i te\u0161ki mle\u010dni prelivi nisu potrebni.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cuvanje i vra\u0107anje kremaste teksture<\/h4><p>Brzo ohla\u0111en namaz \u010duva se u zatvorenoj posudi do 2 dana na 4 \u00b0C ili ni\u017ee. Podgreva se samo jednom, polako, do najmanje 74 \u00b0C, uz ka\u0161iku vode i malo ulja. Mo\u017ee da se poslu\u017ei i hladan; zamrzavanje \u010dini krompir zrnastim i nije preporu\u010dljivo.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cetiri upotrebljive varijacije<\/h4><ul><li>Za izra\u017eenija vlakna deo bakalara dodaje se tek pred kraj tu\u010denja.<\/li><li>Koli\u010dina belog luka mo\u017ee da se smanji na dva \u010dena za bla\u017eu verziju.<\/li><li>Deo krompira mo\u017ee da se zameni kuvanim belim pasuljem, uz manje prepoznatljiv rezultat.<\/li><li>Fino rendana limunova kora mo\u017ee da zameni polovinu limunovog soka.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Tri zapa\u017eanja iz test kuhinje<\/h4><ol><li>Probni mali komad posle namakanja pouzdaniji je od procene po izgledu.<\/li><li>Krompir se kratko su\u0161i u toploj \u0161erpi pre spajanja sa ribom.<\/li><li>Multipraktik se izbegava, po\u0161to previ\u0161e razbija skrob i daje lepljivu teksturu.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Potrebna oprema<\/h4><ul><li>Velika posuda sa poklopcem za namakanje<\/li><li>Dve \u0161erpe za ribu i krompir<\/li><li>Kuhinjska pinceta za uklanjanje kostiju<\/li><li>\u010cvrsta drvena varja\u010da ili tu\u010dak<\/li><li>\u0160iroka \u010dinija za postepeno dodavanje ulja<\/li><\/ul><\/section>\n    <\/div>\n  <\/section>\n\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-sr-latn-bakalar-na-bijelo\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span>\n      <h3 id=\"recipe-nutrition-sr-latn-bakalar-na-bijelo\">Nutritivne vrednosti po porciji<\/h3>\n    <\/div>\n\n    <dl class=\"gj-nutri-row\"><div><dt>Kalorije<\/dt><dd>\u2248 310 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 20 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 24 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 15 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 720 mg<\/dd><\/div><\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Porcija:<\/strong> 1\/8 recepta. <strong>Klju\u010dni alergeni:<\/strong> riba. Vrednosti su okvirna procena prema standardnim referentnim podacima; stvarni rezultat zavisi od brenda namirnica, oce\u0111ivanja, upijanja masno\u0107e i veli\u010dine porcije.<\/p>\n  <\/section>\n\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Zavr\u0161ni utisak<\/p>\n    <p class=\"gj-close-quote\">Bakalar, krompir i maslinovo ulje postaju jedno tek kada se spoje topli i kada ulje ulazi u malim koli\u010dinama.<\/p>\n    <p class=\"gj-close-copy\">Dugo namakanje odre\u0111uje slanost, a ru\u010dno tu\u010denje \u010duva prepoznatljiva vlakna ribe. Svetao namaz ostaje pun, \u010dist i dovoljno \u010dvrst da stoji na hlebu bez gubitka kremaste strukture.<\/p>\n  <\/footer>\n<\/section>\n\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-bakalar-na-bijelo\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Bakalar na bijelo sa krompirom, belim lukom i maslinovim uljem\",\n  \"description\": \"Svetao namaz od odsoljenog bakalara i krompira, ru\u010dno tu\u010den sa belim lukom, per\u0161unom, limunom i maslinovim uljem.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Bakalar-na-Bijelo-\u2014-Croatian-White-Salt-Cod-Spread-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Bakalar-na-Bijelo-\u2014-Croatian-White-Salt-Cod-Spread-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Bakalar-na-Bijelo-\u2014-Croatian-White-Salt-Cod-Spread-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Hrvatska, Jadran\",\n  \"recipeCategory\": \"Riblji namaz\",\n  \"cookingMethod\": \"Namakanje, kuvanje i tu\u010denje\",\n  \"keywords\": \"bakalar na bijelo, namaz od bakalara i krompira, bakalar sa maslinovim uljem, odsoljavanje bakalara\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT35M\",\n  \"totalTime\": \"PT37H\",\n  \"recipeYield\": \"8 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"310 kcal\",\n    \"carbohydrateContent\": \"20 g\",\n    \"proteinContent\": \"24 g\",\n    \"fatContent\": \"15 g\",\n    \"fiberContent\": \"2 g\",\n    \"sodiumContent\": \"720 mg\",\n    \"servingSize\": \"1\/8 recepta\"\n  },\n  \"recipeIngredient\": [\n    \"600 g su\u0161enog slanog bakalara\",\n    \"3 l hladne vode za namakanje, plus voda za promene\",\n    \"2 lovorova lista\",\n    \"800 g bra\u0161nastog krompira\",\n    \"180 ml ekstra devi\u010danskog maslinovog ulja\",\n    \"5 \u010denova belog luka, izgnje\u010denih\",\n    \"25 g ravnog per\u0161una, sitno seckanog\",\n    \"20 ml sve\u017eeg limunovog soka\",\n    \"1\/2 ka\u0161i\u010dice sve\u017ee mlevenog crnog bibera\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Namakanje bakalara\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Isperite i potopite\",\n          \"text\": \"Bakalar isperite, stavite u veliku nereaktivnu posudu i potpuno prekrijte hladnom vodom. 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