‘Fiš paprikaš’ (fish soup) in the traditional way
Ingredients for 10 persons
Carp (cleaned) 2.00 kg
2 types of other fish – catfish/pike 1.00 kg
Oil 0.10 l
Red onions 0.40 kg
Homemade tomato juice 0.50 l
Tomato jam (pureed) 0.15 kg
Salt, Vegeta spice 0.02/0.01 kg
White wine 0.20 l
Put a little fat and water to sauté red onions, then purée it, add water or half a litre of white fish soup stock with minced cooked fish. Add tomatoes (juice and purée), salt and red pepper sweet and hot, black pepper if you want and let it boil for 10 minutes. Then add 10% more soup stock than the needed amount of soup. Let it boil slowly adding fish that was previously marinated in spices (wine, a few drops of vinegar or lemon juice). Let the fish simmer for approximately 15 minutes. When cooked, add the rest of the wine. Serve it with homemade tagliatelle.
Wine recommendation: Graševina, Knezović Winery
Fiš paprikaš, author: Sanja Mijac, source: TZ VSŽ
‘Salenjaci’
This is most certainly a cake of Srijem and Slavonia that stands out with its character, extraordinariness and with what it symbolizes. Lard in a dessert? You will find nothing like it anywhere else. Only someone who has not tasted this small confectionary piece of art can be suspicious.
The doe of the ‘salenjaci’ is airy, like puffed pastry, so that the ‘salenjaci’ are something like the Slavonian version of croissants, stuffed with thick jam or ground walnuts soaked in hot milk. If you find them somewhere when they are still warm, you will not be able to take just one.
RECIPE:
Four (70% of soft and 30% of hard flour) – 1.00 kg
Milk – 0.50 l
Mineral water – approximately 2 dcl
3 spoons of sugar – 0.06 kg
Salt – 0.015
Egg – 1-2 pieces
Fresh yeast – 1 cube
Lard – 0.40 kg
PREPARATION:
Add sugar and crushed yeast to diluted lukewarm milk and let it rest on the side in a warm place. Put the flour into a mixing bowl (90%) and make a hole in it so you can put all the other ingredients into it. Snow is made from egg whites and the fermented yeast. Mix the ingredients lightly until the dough is soft (not too soft). Let it rise for half an hour on a flour covered base, roll it out and spread the minced lard on the dough and cover it just like for puffed pastry. Let it sit for half an hour. Repeat all the steps two more times. The more times you overlap it, the better puffed the pastry will be.
Afterwards roll it out, cut into triangles and put a little marmalade on each of the triangles, fold it and leave it to rise and put into an oven heated to 200 degrees. When baked, sprinkle with sugar powder.
Wine recommendation: Traminac, Ilok Wine Cellars
Salenjaci, author: TZ VSŽ