ONBOARD Magazine winter 2019

TABLE TALK
FEMELJA KENTERA
Well priced local cuisine in a
homey atmosphere. The menu is
nicely priced, the staff are friendly
and the views from the balcony are
stupendous. This is a great place
to enjoy the famous views without
the price tag, especially at sunset.
With a varied menu, there is
something here for everyone, but
with an accent on seafood…
Slobode 24
Tel: + 382 69 231 922 | €€
RESTAURANT NOBU
SVETI STEFAN, MONTENEGRO
PAŠTROVIĆA DVWORI
With its authentic, homemade Paštrovići cuisine and nightly traditional
entertainment, this happy, hospitable family-run restaurant ought to
be on every traveller's to-try list. It is less flashy than most Sveti Stefan
restaurants but ticks all the boxes. A little tough to find and off the beaten
track, but maybe this is its charm. Warm staff, great value and definitely
worth a visit in the evening for the ‘local’ entertainment.
Blizkuce
Tel: +382 33 468 162 | €€€
BLACK
RISOTTO
A coastal specialty,
which gets its famous
black colour from cuttlefish
ink. A really good black
risotto also has subtle
flavours of white wine,
bay, garlic and
nutmeg
DRAGO
Traditional Montenegrin cuisine
like calamari, octopus and Balkan
sausages at reasonable prices.
Have a light breakfast and lunch,
the servings are very generous.
Semi-formal but relaxed and the
staff are knowledgeable, friendly
and quick. Once again, wonderful
views, a varied menu, basically
a decent mid range restaurant
where you can’t go wrong.
Slobode 32
Tel: +382 33 468 477 | €€
BROILED BLACK COD WITH MISO Serves 4
INGREDIENTS
4 black cod fillets
800g Nobu-style Saikyo Miso
METHOD
• Pat the fillets thoroughly dry with paper towels. Slather the
fish with Nobu-style Saikyo Miso and place in a dish and
cover tightly. Leave to steep in the fridge for 2 to 3 days.
• Preheat the oven to 200˚C. Preheat a grill or broiler. Lightly
wipe off any excess miso clinging to the fillets but don’t
rinse it off. Place the fish on the grill, or in a broiler pan,
and grill or broil until the surface of the fish turns brown.
Then bake for 10 to 15 minutes.
• Arrange the black cod fillets on individual plates and
garnish with hajikami. Add a few extra drops of Nobu-style
Saikyo Miso to each plate.
NOBU-STYLE SAIKYO MISO
Sake
150ml mirin
1 stalk hajikami per serving
450g white miso paste
225g granulated sugar
METHOD
• Bring the sake and mirin to a boil in a saucepan over high
heat. Boil for 20 seconds to evaporate the alcohol.
• Turn the heat down to low and add the miso paste, mixing
with a wooden spoon. When the miso has dissolved
completely, turn the heat up again and add the sugar,
stirring constantly. Remove from heat once the sugar is
fully dissolved. Cool to room temperature.
HAJIMAKI (ginger pickled in sweet vinegar)
• Cut the ginger into lengths. Briefly plunge the ginger into
a pot of boiling water to which rice vinegar has been added
(1 tablespoon per 1 quart/liger water). Drain and sprinkle
thoroughly with sea salt. Let cool to room temperature.
Leave for 12 hours to pickle in Ama-zu which has been
diluted 100% with water.
AMA-ZU (sweet vinegar)
8 tbps rice vinegar
6 tbps granulated sugar
2 tsp sea salt
• Heat the rice vinegar, sugar and sea salt in a small
saucepan over medium heat until the sugar has fully
dissolved. Remove from heat immediately.
• Cool to room temperature.
ONBOARD | WINTER 2019 | 89