Polenta coated trout



  • 4 trouts
  • 100-150g polenta
  • 200ml soy oil
  • 3 cloves garlic
  • half a bundle of parsely, salt

My goodness, I really enjoyed this new recipe because I have never tried doing it this way. Let alone trouts encased in polenta. This was a special treat! And this is how you prepare it. First clean the trouts, salt them and encase them in polenta, like you normally encase in breadcrumbs or flour. Then you heat two decilitres of oil in a pan and fry them in the strongest fire so that its skin becomes nice and yellow and crusty. As rule, you should turn them about three times and then you can take them out and put them on a plate. 
Then add three cloves of garlic, finely chopped, and half a bundle of parsley to the remaining oil. Cook briefly until they become soft and pour this mixture over the fried fish on the plate. This dish goes well with cooked and sliced potato, or seasonal vegetables. Or you can even make some polenta, and put it in a nice mould to cool down. Make sure that you wet the bowl before pouring cooked polenta into it to prevent it from sticking (advice from our expert Medo).
It's not just about having experience in the kitchen, it's also about having a love for cooking. 
"A dish will not come out right if the cook is not constantly near the stove. Cooking is delicate business, like caring for a woman or flowers. You must always keep an eye on it and stay by the stove. There is always something that needs stirring, turning, adding, because you sometimes forget how much of what you added, and you need to have a taste. That's why men are the best cooks, although we must give credit to women, too, for example to our cook Mare," says Medo.
"My goodness, imagine those poor souls that are busy with their stoves at work because they work as chefs, and then they come home and they have to 'tend to' their wives," comments Medo's crew. I don't know what the situation is at your home, but I'm happy when my husband pays a lot of attention to me...and even more happy when he pays a lot of attention to the stove.

There are three kinds of trout in our Jadro River - Solin trout, California trout and the stream trout, says Medo. The best Solin trout is the one that lives near the waterfall because it looks for the rapids, and then it hides where Jadro foams. This is why people who live in the centre of the town used to fish by the waterfall beyond the market and Ponkova mlinica mill. Although, says Medo, it was not that easy because the River's legendary late Mijo Bezer (who lived in the building near Gašpić), used to protect the fish stock and catch the poachers. When kids saw Bezer, they would run and throw themselves anywhere, even into the River, if necessary, just to escape from him.

Source: „What Will I Cook Today?" –  Notes from Medo's Kitchen
Text: Mia Sesartić, Recipes: Zoran Kljaković Gašpić – Medo

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