Northwestern Istria gourmet guide - Istra

Northwestern Istria gourmet guide
Northwestern Istria gourmet guide
enogastronomical itineraries
The Sea Scent Route
Recipes of the Istrian kitchen
Savudrija
Plovanija
Umag
Buie
Brtonigla
Novigrad
Restaurants and taverns
* A list of restaurants and taverns that
are taking part of the event “ Days of
sole” is available on the web page
www.istra.hr/umag
The history of Istria and its people has always been closely tied to the
sea, and the historic meaning of Istrian coastal cities is noticeable in all
the elegance of buildings and palaces within them. During the last five
hundred years the sea and the beauty of the Istrian coast contributed
to a rapid development of Istria into one of the leading tourism regions
in the Mediterranean. Thanks to the clean seawater, rocky coast and
sandy seabed of the open sea off Istria’s shores, the aquatorium is rich
with fish and other sea fruits.
Try supreme fish, prepared “salted” or baked in the oven with potatoes,
or – why not raw with a little lemon juice and olive oil prepared right in front
of you. Enjoy your fruits of the sea risotto or a combination of shrimps and
wild asparaguses, the raw oysters from the Bay of Lim, grilled shrimps or
buzara, and for a cold appetizer, a remarkable crab or octopus salad, or
simply raw shrimp tails with a glass of refreshing Istrian Malvasia.
It is the combination of traditional fishing, the wealth of the sea and the
tourism that led to the boom of gastronomy in the coastal area so today
there is a number of supreme restaurants that will leave you with unforgettable
gastronomic experiences based on fresh fish and sea fruits, combined
of course with supreme Istrian wines and extra virgin olive oils.
For all fish and sea fruit fans there is a gastronomic manifestation called
“The days of the sole fish” held in the northwest of Istria from the second
half of October until mid-November, when it is possible to enjoy this extraordinary
fish prepared in the most various ways in specially selected
restaurants (more on “The days of the sole fish” at http://www.istra.hr/
umag, www.istra.hr/savudrija, www.tzo-brtonigla.hr, www.tzg-buje.hr,
www.novigrad-cittanova.hr).
Sole fish in graving with vegetables (for 4 persons)
Ingredients
4 sole filettes
1 spoons of Vegeta
2 spoons of olive oil
1 hard boiled egg
1 spoon of lemon juice
300 g baby carrots
200 g kale
200 g broccoli
2 spoons of oil
1 clove of garlic
2 spoons of chopped parsley leaves
4 spoons of chopped fresh dill
Preparation
Clean the fish, dry it, sprinkle with Vegeta and place it in a pan covered
with aluminum foil. Overflow the prepared fish with olive oil and bake in an
oven preheated to 200°C some ten minutes. Clean the vegetables, wash
and chop them, and put them in the boiling water, cooking the carrots first,
and the rest of the vegetables 15 minutes later. Cook all of it for another
5-10 minutes, drain and mix with oil and pressed garlic. Cut the boiled egg
into small cubes and mix with lemon juice. Take the fish out of the oven,
overflow with the egg-lemon mixture, and return to the oven for another
few minutes to get a crust.
Put the warm fish onto plates, sprinkle with kale and parsley and serve
with cooked vegetables.
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