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Palamida u Maslinovom Ulju
Potrebni sastojci:
3 kg plave ribe – palamide, trupić ili skuša, 300 gr. šargarepe, 400 ml maslinovog ulja, 400 ml biljnog
ulja, biber u zrnu, morska so, lovorov list
Priprema:
Palamidu oprati , izrezati na kolutove, (zvona), debljine 2-3 cm, zavisno od veličine ribe i staviti u
kuhinjsku krpu da se dobro osuši. Šargarepu izrezati na kolutove i poređati je tako da pokrije dno dublje
šerpe ili ekspres lonca. Po poređanoj šargarepi u loncu naslagati osušenu palamidu u redovima, po
završetku svakog reda dodati so po želji. Ribu u redovima ređati sve do 5 cm od vrha šerpe. Mješavinom
maslinovog i biljnog ulja preliti ribu da bude skroz potopljena u ulju, i staviti nekoliko zrna bibera i 2-3
lista lovora. Staviti šerpu bez poklopca na šporet i čekati da provri pa tek onda staviti poklopac. Ako se
riba kuva u običnoj loncu onda kuvanje na minimum temperature traje 4 do 5 sati. Po mirisu se može
osjetiti kada je riba dovoljno kuvana. Lonac skloniti sa vatre i do sjutra ostaviti da se ohladi nakon čega
je treba presložiti, najbolje u staklenu činiju i staviti u frižider.
Autor/Porijeklo:
Božidarka Lukšić / Sutomore- Spič
Adriatic Bonito in Olive Oil
Ingredients:
3 kg oily fish – Adriatic bonito or mackerel, 300 g carrots, 400 ml olive oil, 400 ml sunflower seed oil,
pepper grains, sea salt, bay leaf
Preparation:
Wash the bonito, slice into 2-3 cm thick pieces, depending on the size of the fish, and put in a tea towel
to dry well. Slice the carrots and cover the bottom of a deeper pot or a pressure cooker. Then layer the
well dried bonito pieces, and sprinkle salt to taste on top of each layer. Put layers of fish up to 5 cm from
the top of the pot. Soak the fish through in the mixture of sunflower seed oil and olive oil, and put several
grains of pepper and 2-3 bay leafs. Put the uncovered pot on the stove and wait to boil, then cover
the lid. If using regular pot, then simmer for about 4 to 5 hours. The aroma will show when it is ready.
Remove the pot from the heat and let cool down until the next day, then put it in a container in which
it will be preserved, best a glass jar, and place in a fridge.
Author/Origin:
Božidarka Lukšić / Sutomore, Spič
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