GIRICE-Uz srdele najpopularnija pucka riba!

GIRICE

Najvaznije za reci je da je sad stadjun od girica,zato ih jedite sto cesce i na sve moguce nacine pripremljene.
Danas ,petak,kod mene je uvijek na stolu riba.
Predlazem svima da uvedu girice u svoj obvezatni meni!
Jako su ukusne,zdrave,jeftine!
Vole ih i stariji i dijeca !
Mozete ih kuhati,prziti,peci,raditi brujet...ma sve sto vam padne na pamet!
Danas sam ih frigla,przila jer ih moji unuci tako spremljene najvise vole!

PRIPREMA

Girice ocistite od ljuski,izvadite utrobu,glavu ostavite ili ne/po vasoj zelji/

Ocijedjene ,oprane girice uvaljajte u brasno!
Przite na dobro ugrijanom biljnom ulju u koje ste dodali samo malo maslinovog ulja!
Kad pozlate izvadite ih i zasolite!
Posluzite s salatom,povrcem ili kumpirom.

Voli Vas Silvana!
Silvana, with Love!

BRODETTO -recipe from my grandma cookbook

This is BATOVINA PIC

Batovina (Uranoscopus scaber) of fish from the family Uranoscopidae. When we are still called bežmek, čaća, čaće, holti, badić, neblogled, bokainkavo, LEPUR, Uncle, smoker, ... [1]. This is the only fish in this family that lives in the Adriatic Sea, and the whole family is looking like the layout of fish from the family of spiders. His head is large, flat top and thicker than the rest of the body. His mouth turned up. Brown-gray in color, with small, slightly noticeable spots. Living at depths from 5 to 400, although it is mostly found at depths of 50 m, and on sandy and muddy terrain where they live buried so that it sticks only part of the mouth, where there is a special film that lures fish, and so it catches. It grows to 40 cm in length and up to a weight of 1 kg [2]. Spawning at the end of spring, when products sounds (5-10 Hz) and electrical stimuli of several seconds duration. Edible and highly valued fish, known for its durability out of the water, because these conditions can live and 6 hours.

Brodetto FROM BATOVINA-SCORPION FISH

Ingredients / for 6osoba /

Approximately 1-2 kg of fish break / scorpion fish, conger eel, batovine isl /
1 / 2 kg onions
heads chopped garlic
bunch parsley-chop
2 List of laurel
small rosemary
1 cup sweet wine
1 cup.pire tomato
1/2 cup olive oil

PREPARATION:

* Chop onion and fry it in olive oil
* Clean the fish and put into order at frayed onion/ cheese dish take as thick bottom-fish carefully sort and during cooking only shake it not mix it/
* cook the fish about 1o min. and add salt, pepper, rosemary, laurel
* Add tomato juice-pour a little ,cook and shake it
* after 15 min. add a glass of sweet wine and 2 tbs bread crumb
* At the end of laurel and rosemary extract, add chopped parsley and garlic
* Cook it for a little while all thicken
* Leave a little steep

Serving:
It is best to serve with the cooked polenta and the glass of fine wine!

Voli Vas Silvana!
Silvana, with Love!

SRDELE-Pohani filete

SRDELE-PANIRANI FILETI

Srdela je od davnine hranila puk.
Nasi ribari i njihove obitelji zahvaljuju  zivot srdeli
Istraživanja su dokazala velike hranjive vrijednosti ove ribe "NAŠE hrane spasa¨

Ovo je stari splitski recept iz kuharice moje bake/Foscarini recept/
  Panirani fileti srdele

Potrebno je za 4 osobe
24 srdele /srebrene,srednje velicine/
Ocistimo sredele,odstranimo glave i kost
Filete posoliti

Umak za breading:

3 velika jaja
6 žlica brasna
1 salica mlijeka
malo soli
začinskog bilja po zelji/bosiljak,mazuran/

pola litre biljnog ulja za przenje

Priprema:

Filete srdela umakati u umak od jaja
stavljati u ugrijano ulje i peci  uz okretanje

Servirati tople ili hladne uz Tartar umak ili razne salate od sviježeg povrca!

Caša crnog vina se preporuca!Voli Vas Silvana!
Silvana, with Love!