Recipe of the Week

Sea-frog - Grdobina

Ingredients:
Tail of a sea-frog weighting approx. 1 kg (or two smaller ones), from which you remove the skin (just pull it of), 5 potatoes, chanterelles (approx. 30 dag), ½ of an onion, 2 garlic cloves, a little parsley

Preparation:
Salt and pepper the tail of grdobina and put it in a bigger baking sheet oiled with a few drops of olive oil. Bake at 180 to 200 °C (356 to 392 °F) for approx. 1 hour. Peal the potatoes, slice it into 3x3 cm big cubes and boil it in salty water for about 20 minutes. Slice ½ of an onion into little cubes and roast it on 1 spoon filled with fully melted Rama. When the onion softens, add the sliced chanterelles and garlic and roast it all together. Add 1/2 of a beef soup cube, pour a little water over it, add a little of ground cumin and some well-chopped parsley. After the fish bakes for one hour, add the boiled potatoes, pour the mushrooms over the potatoes and the fish, softly mix the potatoes and the mushrooms and leave it in the oven for another 20 minutes. When putting the dish out of the oven, you can grate some parmesan cheese over it. The fish is delicious (although very ugly) and the meat looks like white meat of a chicken. It has no little bones, just a bigger bone in the middle; therefore it’s suitable for children.

Preparation time: 90 minutes