Fish species

Clean the fresh fish. Season it with salt and pepper. Rub the abdominal cavity with some chopped garlic and parsley. Heat 1 cm of oil in the frying pan and put in the fish. Turn the fish regularly and pour it with the oil. When the fish is almost done add some bear into the oil and fry the fish for a little longer. When they are finished take them out of the oil. You can use the mixture of oil and bear for tasty sauce. You can try to fry the fish outdoors. Put the frying pan onto the hot coal and fry the fish.

Ingredient (for 4 people): 4 trout in suitable size 1 spoon of coriander 1 husk of mashed garlic 2 spoons of finely chopped peppermint 1 spoon of red pepper 2 cl of yogurt Salad and bread for the side Clean the fish and cut of the head. Cut a few times equably into the fish sides with a sharp knife. Mix the coriander, garlic, peppermint, pepper and yogurt and smear the trout with the mixture and leave them for and hour. You can roast the fish in the oven in the foil or you can grill them on the medium heat till they are crisp and nicely brown.

Boil the white wine, marjoram, salt pepper, nutmeg, lemon, powdered garlic and powdered red pepper. Pour the mixture over the fish when it cools of. Leave the fish to marinade for some days and turn them regularly. Taste of mud will disappear for sure. You can use any spice you prefer.

Clean the fish of its skin and slime. Cut the fish over its back and remove the intestines. Put it in the water together with a lot of salt and chopped garlic. Leave it for 6 days and turn the fish regularly. Stretch the fish on wooden chips (2 or 3 are enough) from one side of spy to the other. Tie up the string under the halved head and put it in the smoke. Fish must be smoked at least for tree days. You can smoke tench, chub or pike. In the recipe by Anica Lovko from Dolenje jezero you should smear the fish with its liver. In the past people would rap the smoked fish in paper and store it into wooden cases. By oral tradition of the people of Dolenje jezero summarized by Metod Korošec

Red eye is the best fish for fish balls. Clean the fish and then cook in the boiling water for about 10 minutes (depends on how big is the fish) when it should be soft. When the fish is cooked strip its skin, take out all the bones and then grind it finely. Add finely chopped garlic, onion, parsley and mashed bread whish you soaked in the mild. Season the mixture with salt, Vegeta, a bit of pepper and oil and 1 egg. Mix all ingredients together and form the balls. Heat up the oil. Roll the balls in crumbs of bread and put them into the oil. They are done when they are nicely brown. Recipe by Heleni Mulec summarized by Metod Korošec