This Sunday is Palm Sunday in Romania, the
\nmost important feast before the Orthodox Easter. On this Sunday, those who
\nobserve the Lent, are allowed to eat fish.<\/p>\n
\n
<\/p>\n
<\/p>\n
Fish can be used for both appetizers, such as
\nmarinated mackerel, and main courses. Here is how you can make marinated
\nmackerel. Cut the fish into round chunks, wash the bits and sink them a mixture
\nof vinegar and water, one measure of vinegar for two measures of water. Add one
\nmeasure of oil and cover the fish with the marinade. Also add black pepper and
\ntwo grains of allspice, one bay leaf and a bit of salt, and then place the pot
\ninto the oven, on a medium heat, for about 45 minutes. Then, take the pot out
\nof the oven and let it cool. Bone and mince the fish and you can serve it on
\nbuttered bread. <\/p>\n
\n
<\/p>\n
<\/p>\n
\n
<\/p>\n
For the main course, we would suggest a recipe
\nfrom beautiful Bukovina, in the north. Sour cream is used a lot in the local
\ncuisine, including when cooking trout. For this recipe we need four pieces of trout of
\napprox. 300-400 grams each, half a kilo of sour cream, a knob of butter, tarragon,
\nsalt and pepper. Clean and wash the fish, add salt, both on the outside and on
\nthe inside, and let it cool for a couple
\nof hours. After that, wash the pieces of fish again and put them in a buttered
\ndeep oven tray. Put the tray in the preheated oven and live it there for just a
\ncouple of minutes, for the fish to get a bit brown. In the meantime, pour the sour
\ncream into a bowl, with a bit of salt, and warm it until it gets fluid. Add finely
\nchopped dill, several grains of pepper, stir the mix and then pour it onto the
\ntrout in the tray. Leave the tray in the oven for half an hour, and then the
\ntrout is ready to eat, with a side dish of boiled carrots and potatoes. <\/p>\n
\n
<\/p>\n
<\/p>\n
\n
<\/p>\n
During this time of the year, especially in
\nthe areas crossed by the Danube, people eat shad, a Danube fish from the mackerel
\nfamily, which can grow up to 50 cm and weigh half a kilo. It can be grilled or pan
\nfried and served with vegetables. It can also be cooked in the oven. For this recipe
\nyou will need several pieces of Danube shad to fit a deeper oven tray. Scale,
\neviscerate and clean the fish, then add salt and let it sit in the fridge for a
\ncouple of hours. In the meantime, cut several tomatoes in small cubes and fry
\nthem lightly in a bit of oil. Add a few sliced cloves of garlic and black pepper.
\nWash the fish, put it in the tray and pour the sauce on top. Leave it in the
\noven for about half an hour. Sprinkle it with finely chopped parsley and serve with
\npolenta. A glass of white, demi-dry cold wine fits perfectly into the picture,
\nso….Pofta buna!<\/p>\n
\n
\n
\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
On this Sunday, those who observe the Lent, are allowed to eat fish.<\/p>\n","protected":false},"author":2,"featured_media":171939,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[],"coauthors":[],"class_list":["post-174804","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show"],"acf":[],"yoast_head":"\n