Fish Recipe Page

Cafe Kolarovi Fish Recipe Page

Tuna Bake

This is another kind of pie and once you know what you're doing you can sling it together fairly quickly! I'm sorry that I haven't got round to actually measuring the ingredients yet!

a tin - or two! - of tuna in brine
a tin of sweetcorn
about a kilo of potatoes, boiled and mashed
two onions finely chopped
a big pile of grated cheese
about 50g/2oz butter
about 400ml/three quarters of a pint of milk
two dessert spoons of flour
ground black pepper
paprika

Melt the butter over a medium heat. Remove from the heat and stir in the flour with a wooden spoon. Add a little milk, stir well. Continue until all the milk is absorbed. Return the pan to the heat, stirring continually as the sauce will thicken - this takes me about 10 minutes, so be patient! Then, when the sauce is beginning to bubble a little, add two or three handfuls of the cheese, then the drained tuna and drained sweetcorn. Add lots of black pepper! You can add paprika to the sauce too if you like. Put the mixture into a baking dish. Top with the mashed potato - as much as will cover the mixture without the sauce spilling out of the dish! Sprinkle the rest of the grated cheese over the top, and a pinch or two of paprika as well. I have decorated this with sliced tomatoes! Cover and bake for 20 mins, then remove the cover and bake until golden on top. Serve hot.

Mackerel in Beer

This is quite a rich tasting dish, to be served with lots of crusty bread!

2 mackerel (or double the quantity)
a large onion, cut into chunks
several cloves of garlic, roughly chopped
6 - 8 whole black peppercorns
2 tomatoes, quartered
salt

I usually cook four small, cleaned mackerel, heads and tails (and innards!) removed, in two metal bread tins! But you can cook them in whatever you have handy. Wash the fish well, rub a little salt inside them, put some of the garlic inside too. Then lay them in the dish, surround them with the rest of the garlic, the onion and the tomatoes and peppercorns. Pour in enough beer to half cover the fish - as you decide! Cook for 30 - 40 minutes on a medium to hot oven. The fish should be soft and beginning to fall off the bone when you test with a knife!

Fried Trout

I know - everyone seems to grill trout and treat it with kid gloves. The Bulgarians think that frying is the thing to do - why not try it one evening?

I find this works best when heads and tails (and of course the innards) are removed! Rub a little salt into the bellies of the cleaned fish. In a wide bowl, mix a few spoonfuls of flour with lots of paprika and ground black pepper. Dip the fish into the flour mixture, covering both sides liberally. Shallow fry in 6 - 8 tablespoons of oil for about 7 minutes each side - they will take about 15 minutes to cook in all. With white wine, fresh bread, fresh tomato salad, potato and onion salad - says it all really!

Meat Vegetables Salads

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