When it comes to smoked fish, the most will agree that salmon is the king. A little less known fact is that there is an equally tasty, but a bit cheaper alternative – the trout. Hot smoked trout will make a serious salad for example, and the cold one is best for making canapes and small bites. The easiest way to serve cold smoked trout would be on a piece of toasted bread, with butter and some trout caviar. At least, it’s how I usually eat it these days. The recipe that I’m sharing is also fairly easy to prepare, and the flavors are working fine together.
Orange Hake 500 g hake fillets1 onion, finely chopped400 g button mushrooms, slicedjuice of 1 orange200 ml unsweetened heavy cream75 ml white wineparsley leavesflourVegeta seasoning (add salt if you don’t want to use Vegeta)oilground black pepper Dry fish with a paper towel and cut into larger pieces. Roll into flour mixed with a teaspoon Vegeta. Fry in a pan. Move…
Fish Meatballs 500 g whitefish fillets1 small onion2 cloves garlic1 slice of bread (without the crust)flourparsley leaves2 Tbsp oilsaltground black pepper Soak bread in water, then squeeze the excess water out with your hands. Ground or finely chop fish. In a bowl combine ground fish, grated onion, pressed garlic, finely chopped parsley, bread, oil, salt, pepper and mix everything with…
Brodetto is a fish stew found in many variations along the Adriatic coast. I got this recipe from my boyfriend’s colleague who is from Herzegovina. He sent me his family recipe that is more traditional, along with this one, that uses canned tuna. This is something he came up with and I had to make it, because of the name…