Romanians
\nhave just celebrated the Annunciation, an important feast day in the Christian
\ncalendar. It is only on this day and on Palm Sunday that practicing Orthodox
\nChristians are allowed to eat fish during Lent, the fasting period before
\nEaster. During Lent, all animal products are forbidden. So with this feast day
\nin mind, here’s a few fish-based recipes. <\/p>\n
<\/p>\n
\n
<\/p>\n
If
\nyou have people over for an informal meal, we recommend a cold fish platter
\nwith fish paste, taramasalata, fish cakes and some slices of stuffed pike. Making the taramasalata
\nand the fish cakes is quite easy, but the fish paste may take a while because
\nthe fish filet must first be cooked in the oven on a low heat. Making the
\nstuffed pike dish also requires some skill and will take a long time. It
\ninvolves descaling and deboning the fish, then removing the skin without
\nbreaking it so as to be able to stuff it with a filling of minced fish,
\nvegetables and spices. <\/p>\n
<\/p>\n
\n
<\/p>\n
One
\nfish dish that’s quite easy to make is fish soup and today we’re also giving
\nyou the recipe for a fish broth from the Danube Delta called storceag
\nthat’s made using root vegetables. To make it, you’ll need a kilo of fish
\nfillet, a handful of potatoes, two carrots, one head of celeriac, two onions
\nand, optionally, a couple of tomatoes and bell peppers. Start by salting the
\nfish and leaving it in a cold place while you prepare the vegetables. Into a
\nlarge 4-5 litre capacity pan place the finely chopped carrots and celeriac together
\nwith the onion, which can be either whole or chopped, the potatoes, diced, and,
\nif you’re using them, the sliced tomatoes and peppers. Rinse the fish fillet of
\nthe salt, dice it and place it in the pan, bringing it to boil and then simmering
\nit for at least 15 minutes. Add a dash of lemon juice and, when the broth is
\nalmost done, mix the yolk of one egg with a few spoonfuls of sour cream and then
\npour it into the pan. Finally, add a few sprigs of finely chopped dill. Remove
\nthe pan from the heat, cover it and let it sit for a few minutes until the
\nflavours have seeped in and then serve. <\/p>\n
<\/p>\n
\n
<\/p>\n
As a
\nmain dish, we suggest stuffed roast carp. For this recipe, you’ll need a 2 kg
\ncarp. Descale, debone and rinse the fish before sprinkling it with salt, inside
\nand out. Now to create the filling of mushrooms and rice with which to stuff
\nthe fish. To make the filling you’re going to need about half a kilo of
\nmushrooms, half a kilo of tomatoes, one cup of rice, two onions, a head of
\ngarlic, some fresh parsley, and salt and pepper to taste. Slice the mushrooms
\nand the onion and fry them gently in oil, then add a splash of water and cook a
\nlittle before adding the rice, parsley, salt and pepper. Pour some tomato juice
\nand some white wine into the roasting tin and place the carp inside, using the
\npan juices to baste the fish while it cooks. Roast until golden. Poft\u0103 bun\u0103!<\/p>\n
<\/p>\n
Let us know if you’ve tried any of our recipes yourselves and what else you’d
\nlike to know about Romanian cuisine. (Tr.: CM)<\/p><\/p>\n","protected":false},"excerpt":{"rendered":"
Romanian Christians celebrated the Annunciation, when fish is traditionally eaten.<\/p>\n","protected":false},"author":125,"featured_media":174776,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[42707,45795,31833],"coauthors":[],"class_list":["post-174775","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show","tag-cuisine","tag-fish","tag-romanian"],"acf":[],"yoast_head":"\n