STUFFED SARDINES IN WINE

STUFFED SARDINES IN WINE

(serves 4)

 

Ingredients:

sardines 20 pcs

parmesan cheese 2 bags

egg yolk 2 pcs

olive oil 0,02l

red onion 2 heads

white wine 0,02 l

parsley 1 tuft

spinach 0,80 kg

potato 0,20 kg

garlic 2 cloves

 

Preparation:

Clean and fillet the sardines (take out the bones). Make a mixture using 2 bags of parmesan cheese, 2 egg yolks, salt, pepper, parsley (and olive oil if needed). The mixture has to be compact. Stuff the sardines with this mixture and roll them gently (from head to tail). Place them in an ovenproof bowl and add an equal amount of wine and water. The sardines should be floating in the liquid. Cut the onion to achieve long thin slices and place them on the sardines. Pour over the olive oil (1 dl), bake at 180⁰ C for about 45 minutes, until they turn yellow.

Cook the spinach in salted boiling water with 2 potatoes. Season with olive oil, salt and pepper.

 

STUFFED BREADED SARDINES

STUFFED BREADED SARDINES

(serves 4)

Ingredients:

olive oil 0,02 l

fresh sardines 0,80 kg

fillets of salted sardines 10 pcs

eggs 2 pcs

bread crumbs 0,5 dkg

flour 0,5 dkg

frying oil 0,02 l

wild greens 0,5 kg

 

Preparation:

Carefully clean the sardines, remove head and intestines. Insert a thumb into the abdominal cavity and open the sardine up to its tail.

Pull out the spine (bones). Place half a fillet on the sardine and close it. Dip in flour, eggs and bread crumbs; deep fry the sardines. Take out the fried sardines and put them on a paper towel to soak up the excess oil.

Clean the wild greens and cook them in boiling water. Season them with oil, salt and pepper.

 

 

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OCTOPUS UNDER THE BELL

OCTOPUS UNDER THE BELL

(serves 5 )

 

Ingredients:

Octopus 1,5 kg

Olive oil 9cl

Potatoes 1000g

Onion 75 g

White wine 9 cl

Garlic 20g

Fresh tomato 125g

Parsley leaf 30g

Pepper 1g

Salt 10g

 

Preparation:

Put cleaned, washed and dried octopus on hot oil.

Fry on all sides until it becomes reddish-brown then add peeled potatoes (if small use the whole potatoes, and if large cut into quarters). Fry everything together and pour some white wine over it. Add onions cut into bigger slices, put a tight lid and roast in the oven.

During the roasting, the dish should periodically be shaken and poured over with its own juice. After half an hour, the dish should be sprinkled with chopped garlic. Add tomatoes (without the skin) cut into large slices. Roast on moderate temperature until both octopus and potatoes become soft.

Before the end, sprinkle the dish with chopped parsley and ground pepper.

Serve it hot.

 

 

 

 

FRIED SHARK ORLY

FRIED SHARK ORLY

(serves 4)

 

Ingredients:

shark meat 0,50 kg

eggs 3 pcs

beer 0,01 l

milk 0,01 l

vegetable mixture 0,20 kg

greens and various cooked vegetables 0,50 kg

flour 0,15 kg

bay leaf 1 pc

rosemary 1 branch

olive oil 0,01 l

soy oil 0,2 l

 

Preparation:

Soak the shark meat in milk and vegetable mixture and let it rest for a couple of hours. Take it out and dry it thoroughly. Make the Orly mixture using flour, milk, beer, eggs and salt. The mixture should be the same as the one made for pancakes. The only difference is to separate the egg yolk from the egg white, beat the egg white separately and add it in the end. Gently roll the shark meat in the mixture and fry until it turns golden yellow. Serve with cooked greens.

 

GRATINATED SHELLS (MUSSELS)

GRATINATED SHELLS (MUSSELS)

(serves 4)

 

Ingredients:

mussels 24 pcs

béchamel sauce 1,5 l

salt and pepper (if needed)

1 bag of parmesan cheese

 

For the béchamel sauce:

flour 0,10 dag

butter 0,5 dag

milk 0,2 dl

a pinch of nutmeg

salt and pepper (if needed)

 

Preparation:

Steam the mussels until they open. Arrange them in an appropriate bowl and cook over high heat. Remove from fire as soon as they open. Clean the mussels (separate the meat). Place them in an appropriate bowl (only the shells), add meat and pour the béchamel sauce over them. Sprinkle with the parmesan cheese.

Bake them using a strong upper heater until the béchamel sauce turns golden.

OCTOPUS SALAD

OCTOPUS SALAD

(serves 5 )

Ingredients:

Octopus 1,20 kg

Capers 7,5 dag

Olive oil 0,54 dl

Vinegar 0,5 dl

Onion 9 dag

Garlic 3 dag

Parsley 2 dag

Lettuce 2,5 dag

Olives (black) 7,5 dag

Fresh tomato 10 dag

Pepper 0,1 dag

Salt 1 dag

 

Preparation:

Cleaned octopus is cooked in boiling water, cooled and cut into slices. You add capers, garlic, onion (cut into thin slices), olive oil, vinegar, salt and pepper. Gently mix.

Cooled salad is served decorated with lettuce leaves, black olives and slices of tomato.

 

 

VIŠKA POGAČA (SARDINE BREAD FROM THE ISLAND OF VIS)

VIŠKA POGAČA (SARDINE BREAD FROM THE ISLAND OF VIS)

(serves 4)

 

Ingredients:

Dough:

flour 0,50 kg

yeast (half a cube)

salt 0,002 kg

water 0,01 l

 

Stuffing:

salty sardines 20 pcs

peeled tomatoes 0,5 kg

red onions 2 heads

garlic 2 cloves

olive oil 0,01 l

parsley (half a tuft)

salt and pepper (if needed)

 

Preparation:

Make bread dough. Let it rise for half an hour. Cut the red onion into thin slices and sauté them. Sauté the red onion in a separate dish, add the garlic. Add peeled tomatoes, salt, pepper and parsley as well.

Roll out the dough and add the sauté red onion and cleaned salted sardines. Add a little bit of tomato as well. Make a roll and bake for 40 minutes. Serve warm.

CUTTLEFISH WITH CHICKPEAS AND BEANS

CUTTLEFISH WITH CHICKPEAS AND BEANS

(serves 4)

 

Ingredients:

cuttlefish (0,60 kg)

2 red onions

garlic 2 cloves

chickpeas (0,10 kg)

beans (0,10 kg)

tomato paste (0,10 kg)

white wine (2 dl)

salt (0,01 kg)

pepper (0,04 kg)

parmesan cheese (5 dag)

canned tomatoes

olive oil (0,2 l)

coarse-ground flour

parsley

 

Preparation:

Place the chickpeas and beans in a bowl/pot and add water to cover them. Cover the bowl/pot and soak the chickpeas and beans overnight. Cook the chickpeas and beans. Drain them after cooking.

Cut the cuttlefish into strips and fry it on olive oil. Before frying, salt the cuttlefish and coat it with coarse-ground flour.

Take the cuttlefish out of the pot/pan and use the same oil to sauté the onions. Add garlic, canned and tomato paste.

Return the cuttlefish into the pot. Add the white wine and pour over with more water to cover the cuttlefish.

When it is almost done, add the chickpeas and beans. Sprinkle with parsley.

 

SQUID WITH LENTILS AND BARLEY

SQUID WITH LENTILS AND BARLEY

(serves 4)

 

Ingredients:

squid 1kg

lentils 0,20 kg

barley 0,20 kg

red onion 0,10 kg

garlic 2 cloves

tomato paste 1 tablespoon

olive oil 0,01 l

white wine 0,02 l

oregano (a pinch)

mutmeg (a pinch)

bay leaf 1 pc

parsley 1 tuft

 

Preparation:

Clean the squid and cut into bigger pieces. Soak the barley and lentils a day earlier and cook in salty water. Fry the red onion, add garlic, throw in the squid immediately, add salt, pepper and tomato paste, fry for a while and pour over with white wine. Add the lentils and barley, improve the flavour and serve.

SHRIMP COCKTAIL

SHRIMP COCKTAIL

(serves 5 )

Ingredients:

50 dag shrimps (cleaned)

20 dag lettuce

17,5 dag mayonnaise

0,02 l ketchup

0,5 ml white wine

10 dag lemon

1 teaspoon Worcester sauce

 

Preparation:

Cut the lettuce into strips and use them to cover the bottom of a suitable bowl.

Put shrimp tails onto the lettuce, cover them with diluted mayonnaise. Add some ketchup and Worchester sauce.

 

 

SCAMPI IN CARDINAL SAUCE

SCAMPI IN CARDINAL SAUCE

(serves 5)

Ingredients:

scampi 0,65 dag

prosciutto 25 dag

olive oil 0,3 dl

rice 20 dag

zucchini 15 dag

pepper 0,01 dag

salt 0,6 dag

a pinch of saffron

cardinal sauce 0,7 dl

lemon slices

 

Preparation:

Clean the scampi tails, season with salt and pepper, sprinkle with oil, and roll them up in a prosciutto slice. (If necessary, you can use a toothpick to prevent them from opening. Remove it before serving.)

Put the rolls onto the grill. Make sure they are grilled from all sides (turn them over occasionally). The temperature shouldn’t be too high. Serve the rolls on rice base. Serve with various vegetables cooked with butter.

Garnish with lemon slices placed onto the lettuce.

 

CODFISH PÂTÉ

CODFISH PÂTÉ

(serves 4)

 

Ingredients:

codfish (0,15 kg)

potatoes (0,50 kg)

olive oil (0,10 l)

salt and pepper (if needed)

½ bunch of parsley

lemon (optional)

vegetable and herb mixture

1 bay leaf

 

Preparation:

Soak the codfish in water for 2 days. Change water twice a day.

Cook the codfish with vegetables and herbs.

Add olive oil, salt, pepper, lemon juice and bay leaf.

Remove the skin and bones, break up the fish, add boiled potatoes as well as spices.

Serve according to your own taste.

 

 

 

 

CODFISH “BIANCO”

CODFISH “BIANCO”

(serves 4)

 

Ingredients:

codfish (0,60 kg)

potatoes (0,50 kg)

garlic (0,02 kg)

olive oil (0,10 l)

1 bundle of parsley

salt (0,01 kg)

pepper (a pinch)

white wine (0,05 l)

 

Preparation:

Cook the codfish, remove the skin and bones.

Take another pot and heat up the olive oil. Add the garlic, codfish, potatoes and spices.

Pour the white wine over the ingredients and continue cooking until the potatoes are done.

 

CODFISH LASAGNE

CODFISH LASAGNE

(serves 4)

Ingredients:

codfish (0,60 kg)

lasagne 500 g

canned whole peeled tomatoes (0,5 kg)

olive oil (0,15 l)

milk (0,05 l)

flour (0,10 kg)

red onion (0,20 kg)

garlic (0,05 kg)

white wine (0,05 l)

1 bunch of parsley

nutmeg (0,01 kg)

shredded parmesan cheese (1 bag)

gouda cheese (0,30 kg)

cherry tomatoes

 

Preparation:

Sauté the red onion. Add codfish from which the skin and bones have been removed. Add garlic, salt, pepper and parsley. Finally, pour the wine over the ingredients. Remove from the stove after approximately 20 minutes.

Make the béchamel sauce using flour, milk, cheese and spices. Sauté the red onion. Add garlic first and peeled tomatoes afterwards. Add salt, pepper, parsley and 1 teaspoon of sugar.

Cook the lasagna sheets in boiling water. Make sure they don’t stick together.

Use a suitable baking dish to arrange the lasagna sheets, codfish, béchamel sauce and tomatoes. Repeat layers until there are no ingredients left. Top with grated cheese (use a sort that is good for melting). Bake at 180 °C for 45 minutes.

Serve with cherry tomatoes.

CODFISH SOUP

CODFISH SOUP

(serves 4)

 

Ingredients:

codfish (0,30 kg)

vegetable mixture – onion, carrot, celery, parsley (0,20 kg)

flour (0,05 kg)

butter (5 dag)

sour cream (0,05 kg)

1 egg yolk

lemon (0,05kg)

salt (0,01 kg)

pepper (0,01 kg)

 

Preparation:

Cook the codfish, remove the skin and bones.

Pour the water in which the codfish was cooked into a pot. Use flour and butter to make a roux and add it into the soup. Thicken the soup with egg yolk and cream (liaison).

Serve in a soup plate.

 

 

 

 

PRAWNS WITH BEANS AND ROCKET

PRAWNS WITH BEANS AND ROCKET

(serves 5)

Ingredients:

Prawns 0,91 dag

Beans 50 dag

Rocket 50 dag

Cooking cream 0.2 l

Butter 4 dag

Olive oil 0,75 dl

Onion 9 dag

Broth 75 cl

White wine 6 cl

Cheese Gouda 7,5 dag

Cheese Parmesan 5 dag

White pepper 0,01 kg

Salt 0,01 kg

Hard flour 5 dag

 

Preparation:

Coat the prawns with flour and fry them in some oil.

Cook the beans and glaze them on butter. Add prawns, broth, white wine, cooking cream, white pepper and salt.

Clean and wash the rocket and braise it.

Finally, we add the cheese, keep it on heat for a very short time and serve.

 

OCTOPUS STEW WITH BEANS

OCTOPUS STEW WITH BEANS

(serves 5 )

Ingredients:

Octopus 1,5kg

Olive oil

Onion 22dag

Tomato puree

White wine

Fish broth

Parsley in leaf

Garlic 1,5dag

Fresh tomato 20dag

Broadbeans 1,25kg

Pepper 1g

Salt 15g

 

Preparation:

Blanched octopus is sliced into pieces. Add chopped onion onto heated olive oil and fry until it softens. Add octopus.Then add chopped garlic and parsley,tomato widouth skin and seeds and tomato puree. Pour in wine and fish broth. Cook for 10 min. Add some salt and pepper and finally blanched beans.

 

Surve on the appropriate dish. Garnish with lemon slices.

 

 

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MONKFISH STEAKS A LA BLACK PIRATE

MONKFISH STEAKS A LA BLACK PIRATE

(serves 2 )

 

Ingredients:

4 monkfish steaks 100g

Olive oil 4cl

Butter 40g (6 scoops)

Dry white wine 5cl

Fish broth 20cl

Cooking cream 10cl

Kneaded butter 20g

Shrimp paste 40g

Cognac 4cl

Pistachio 20g

Grated parmesan 1 bowl

  1. (jacob's shell) 2 pieces

Cooked wide black noodles 200g

Seasoning: salt, grounded white pepper, oregano

Garnish: tomato skin rose and basil

 

Preparation:

Assemble a side table near the guests' table and arrange all the equipment needed for preparing the dish.

Put olive oil and butter into the flambeing pan. Put monkfish stakes and scallopes onto the pan and sauté keeping the monkfish rosy. Pour over some cognac and flambé. After the flame has died out add beurre manié (kneaded butter), white wine, fish broth, pistachio, shrimp paste and cream.

Simmer the dish shortly to reduce the sauce. Three minutes before the end you add noodles and cook it in the sauce.

Serve the dish on the heated plates decorated with tomato roses and basil.

FLAMBEED OYSTERS WITH CHAMPAGNE

FLAMBEED OYSTERS WITH CHAMPAGNE

(serves 2)

Ingredients:

 

Oysters 20 pieces

Lemon 80g

White flour 45g

Olive oil 2 cl

Cognac 3 cl

Crab butter 30 g

Half-fried onion 100g

Peeled tomatoes without seeds 80g

Capers 40g

Fish broth 15cl

Champagne 10cl

Parsley leaf 5g

Garlic 3g

Cooking cream 6cl

Jackobs shells made out of polenta 4 pieces

Corn flour polenta 100g

Tomato skin roses 2 pieces

Tomatoes 45g

Sea algae/seaweed/fennel 2 branches

Salt

Pepper

Chopped parsley

Garlic

Lemon juice

 

 

 

Preparation:

Oysters should be opened in front of the guests.

Sprinkle them with lemon juice, coat in flour and shortly fry on both sides minding to keep them raw in the middle.

Flambe with cognac.

When the flame dies out, oysters are moved to a bowl with a lid adjusted to a heater. Into the flambeing pan you put olive oil, crab butter and fried onions. Then add peeled chopped tomatoes, braise it and pour fish broth over it. Reduce the sauce. Add champagne and season to taste, cooking cream and fried oysters (softly heat – don't let the cream boil).

Put polenta Jacobs shells onto heated plates . Fill the shells with sauce and add oysters.

Sprinkle the dish with parsley and garnish with tomato rose and algae sprig/fennel sprig.

 

 

TUNA A LA TARTAR

TUNA A LA TARTAR

(serves 2)

 

Ingredients:

200 g. Tuna /amberjack

2 teaspoons onion

1 clove of garlic

2 teaspoons capers

2 teaspoons chives

2 teaspoons olive oil

½ teaspoons of lemon juice

1 teaspoon of mayonnaise

1 teaspoon parsley

2 teaspoons of peeled tomatoes (without seeds)

2 potatoes

1 sweet pomegranate

Tabasko

Worchester

Mustard

salt

pepper

toast

 

 

 

 

 

 

Preparation:

  • IN THE KITCHEN

Mince the tuna meet and place it on a glass plate

peel the tomatoes, remove the seeds and cut it to 1/8 inch

chop onions, garlic, parsley, potatoes, chives.

squeeze the lemon juice

Prepare potato chips

Prepare other ingredients

Place all the ingredients around the tuna meat (separated from each other)

  • IN THE DINING ROOM

Do the adequate mise en place for preparing the dish at the table.

Present the meal to guests and clarify the way of preparation.

Make tartar sauce (dresing) in a glass dish: mayonnaise, lemon juice, olive oil, capers, garlic, onions, chives, parsley, mustard and mix everything together with two forks.

Oil should be slightly cooled to bond with the other ingredients

In the tartar sauce bowl add half of the tuna meat and mix with two forks

Add the other half of the tuna meat and continue to mix until the meat separates from the bawl.

Then the chef takes some of the meat mixture with a tip of the clean fork, places it on a side plate, moves one step away from the workplace and tastes the meat.

Tasted and approved meat is offered to the guest if he wants to try it.

If the answer is positive, take some meat with a fork, place it on the dessert plate and offer it to the guest.

Before serving the tartar, toasted bread and butter is brought to the table.

Mixed and seasoned meat is formed, placed on a large plate, decorated with chips, pomegranate and parsley and placed on the table where the guests help themselves with the food.