(Nedeljski dnevnik) Fish fillet, covered with flour

The season for good fish lasts all year, but it is not the best for all types of fish at all times of the year. Sea catch is best for squid and cuttlefish in the winter, but also for sea bass, moths and ribbons… The fish markets are full this year too, but they also offer a lot of almost impossible to obtain. in summer, because most are bought by seaside restaurants…

In our country, it is somewhat traditional to roast whole fish at home, mainly sea bream or sea bass, most often in the oven and sometimes buried in salt. Trout is often on the menu, and other freshwater fish, such as skis, are prepared mostly by connoisseurs and especially anglers, who also tackle heavier categories such as carp, catfish , pike… Rarely do we find whole fish from the Adriatic in our oven or boiling. hake oil, which is one of the tastiest fish ever. They should not be confused with frozen hake fillets, as they are sold in all stores, and they are offered fried by different canteens and restaurants, as they are of a completely different quality.

Speaking of fillets: in recent years, auctions have offered not only cleaned fish, but also fillets of some popular fish species, including sea bream, sea bass, sometimes mullet and other fish. Admittedly, fillets are much more expensive per kilogram than whole fish, but in the case of fish, you only eat fillets and throw away everything else. The final calculation is about the same, while saving a lot of labor and packaging in the kitchen and at the table. The tenderloin is very convenient to prepare, just throw it in a well-heated frying pan with a little olive oil, cook on high for just a few short minutes on each side – and crispy on the outside, but tenderloin juicy inside!

Of course, the process can be improved. It is named after the miller as a method of preparing fish, which is one of the French classics and when he first visited Paris, he completely stunned the famous chef Julio Child and impressed her with French cuisine. À la meunière reads in the original and is considered quite a simple technique, but it requires well-defined first-class ingredients. Since the technique is named after the miller’s wife, it is not difficult to conclude that the bulk of the trick is in the flour, in which you first need to roll the fish or its fillet. Most often, trout and seafood are prepared in this way, as well as ski fillets or some fish from the White Sea. The technique could otherwise be discreetly named after majerica or mlekarica, because just like flour, the traditional ingredient is butter and it is boiled. So, fried fish is fried in boiled butter or good olive oil according to the original recipe to get a crispy crust, then poured with butter sauce, which is prepared by adding a little fresh raw butter to the uncleaned frying pan where the fish was fried., parsley and lemon juice and heat. One of the versions follows this recipe.



600 g of trout fillets, ski, sole, gilthead sea bream or other fish,

600g potatoes,

2 lemons + a few slices for garnish,

40 g of pointed wheat flour (corn is also excellent),

0.5 dl of olive oil,

80 g butter (boiled),

sea ​​salt, freshly ground pepper,

2 tablespoons of capers,

6 tablespoons chopped parsley.


1. Peel the potatoes, cut them into pieces and cook them. The fillets are washed, dried and salted. Squeeze the two lemons and sprinkle the fillets with a few drops of juice (not too much), keep the rest of the juice. Dip fillets and shake off excess flour.

2. Heat the pan well, pour olive oil into it (half can be replaced with butter) and gently fry the fish fillets in it, skin side first, until tender. they are golden. Lower the temperature, turn the fillets over and cook gently for another three minutes, slowly lowering the temperature. Meanwhile, drain the potatoes and finely chop the parsley.

3. In another saucepan, melt half the butter, add the drained potatoes and half the chopped parsley and mix gently. Place the baked fish fillets on heated plates and sprinkle with the remaining parsley. Add the remaining half of the butter to the remaining fat in the pan from the roasting of the fish, add the saved lemon juice and add the capers. Heat to dissolve the butter, then pour the fillets over the still hot lemon butter sauce, cover them with parsley potatoes and serve immediately. In addition, we offer dry white wine selected according to the cellar and green salad according to the garden.

Preparation and cooking time: 40 minutes


We need it

400g peas (frozen),

1 onion,

3 cloves of garlic,

1 tablespoon of butter or olive oil,

1 liter of boiling water,

1 sprig of fresh parsley,

1 sprig of chamomile,

1 dl of sour cream,

sea ​​salt, freshly ground pepper.


Peel the onion and garlic and finely chop them separately. Melt the butter in a saucepan and sauté the onion in it. Once this is chilled, add more garlic and sauté while stirring to make it fragrant. Then immediately mix the peas and pour boiling water and salt and pepper to taste. When it boils, cook over medium heat for 15 to 20 minutes. Meanwhile, wash and chop the parsley and fennel and add them to the soup. Blend the soup partially or completely using an immersion blender, then add the cream and serve. Optionally with toasted bread cubes and garnished with a few parsley leaves.


We need it

1 envelope of chocolate pudding,

3 tablespoons of sugar,

250 g of strawberries,

1 dl of homemade rum,

1 dl of strong black coffee (espresso),

2 dl of milk,

3 dl whipping cream,

1 vanilla pod,

1 handful of pomegranate seeds,

a few fresh mint leaves.


In a bowl, combine the pudding powder, sugar and 6 tablespoons of milk to form a smooth, lump-free mixture. Pour the rest of the milk, rum and coffee into a small saucepan, bring to the boil and when it boils, set aside. Slowly stir the pudding mixture with a fork, then return it to the stove and cook slowly for another minute, stirring constantly. Set aside and cool completely. Pour the cream into a bowl and add the scraped contents of the vanilla pod and beat well. Gently fold the cream into the cooled pudding, removing the skin first. Divide into cups, sprinkle with seeds and garnish with mint leaves.


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