For today’s recipe I decided to try something which, I am sure, most of you are quite familiar with, though this particular version of the dish is one of the many ways in which we prepare potatoes and fish in this area of the world.
1kg fish (carp)
5-6 cloves of garlic
40ml vegetable or sunflower seeds oil
200ml white cooking wine
1. Peel the potatoes, cut them into 1/2cm slices and place them into a bowl of water. Remove the scales and the fins of the fish and divide it in 1-1,5cm thick cutlets. Peel the cloves of garlic and blend them into a paste with the vegetable or sunflower seeds and a pinch of salt. Marinade the fish with the garlic and oil mixture for 2-3 hours.
2. Place the potatoes in a suitable baking dish. Heat up the butter until it has turned liquid (but don’t brown it) and pour it over the potatoes. Add the water. Season them with the savory, the black pepper and the salt. Mix everything well. Place them a pre-heated 200 degree Celsius oven and bake them until they are almost tender.
3. Once the potatoes are almost cooked through, place the fish on top of them. Juice the lemon and pour the juice over the fish, then add the cooking wine. Place a thin slice of butter on each fish cutlet. Bake until the fish is tender (make sure not to overcook it – fish takes very little time to bake) and the potatoes have turned golden brown. Serve with a glass of white wine! Bon Appétit!