CHUB IN A BEAR SAUCE
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.
FISH RAGOUT WITH VEGETABLES
Ingredient (for 4 people): 0,8 kg of fish fillet (fresh or frozen) Lemon juice Salt 50 g of bacon 2 onions 0,4 kg of carrot 2 tomatoes 2 spoons of oil 0.3 kg of peas 1 sweet red pepper Wash the fillet and wipe them dry. Slice them in cubes. Put the fish into a bowl tackle it with lemon juice and salt it. Cut the bacon to small pieces. Peal the carrot and chop it as well. Heat the oil in frying pan and fry the bacon so it releases the grease. Add the onion and steer till its turn yellow. Ten add carrot, peas, fish and tomato. Salt in and add the red pepper. Pour the mixture with 1 l of water, steer it and bring it to the boil. Slowly boil for 25 minute more. Pour it over some pasta or rise. Summarized by Marko Nared
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.
GRILLED FISH WITH RICE
Ingredient (for 4 people): 4 fish in suitable size (trout, chub, tench) Salt, pepper Oil or butter Some lemon juice 1 1 mug of rise 3 mugs of water 4 big tomatoes Chive, parsley Clean the fish wash them with water and wipe them dry. Trickle them with lemon juice and live them for a few minutes. Season them with salt, pepper and oil them. Grill them for 6-8 minutes on each side. Cook the rise in salty water till it is soft. Put it on the heated plate together with seasoned tomato and strew the chopped herbs on it. Rise and grilled fish go together beautifully.
MARINADE FOR TENCH AND OTHER CIPRINIDS
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.
PICKLED YOUNG FISH
Clean the little fish salt them and roll it in the flower. Heat the oil and fry the fish with the onion till its brown. Cool of the oil with the fish and onion and put the mixture into glasses for pickling and pour over the vinegar. By Anica Lovko from Dolenje jezero.
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
FISH ON WIENER
Clean the fish. If the fish is bigger you can slice it into chops. Season it with salt and Vegeta. Roll the fish in flower then in finely whisked egg and finally in bread crumbs. Heat the oil and fry them till are nicely brown. For this dish you can use fish like pike, trout or perch. 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
Clean the fish. Season it with salt, Vegeta (food supplement with vegetables), marjoram, grind garlic, pepper, oil and white wine or lemon juice. Leave the fish to flavor for at least few hours. Heat the oil with some margarine to high temperature. Put the fish into hot oil and fry it first on one side until it is crispy brown and then the same on the other. If the fish is split put the inner side into the oil first and then the side with the skin. Fish with this kind of seasoning is good for grilling as well. The most suitable fish for frying are trout, tench, chub and pike. Recipe by Tomaž Čučku summarized by Metod Korošec