Jegulja just say it ' YEAH-GOUHL-YAR ' if that doesn't sound like some mythical creature lying dormant in a Bosnian mountain waiting for a local to free it, who's in the process of finding a spot to stash his black market cigarettes, I don't know what does, anyway jegulja are EELS now my dad is a mad keen fisherman who loves nothing better than catching these suckers, but he doesn't eat them so he does one of two things number 1 he gives them to my Uncle Miro and they spend a good couple of hours drinking sljivovitz and complaining that things aren't as good as they were in 1973. Number 2 he swaps them with our Vietnamese next door neighbours who's grandmother delivers a pile high tray of handmade spring rolls. Needless to say this is not a recipe for spring rolls.
Jegulja na ribarski nacin ( Eel fisherman style )
1 kg eel ( don't ask me for any unless you can make a black forest cake..... from scratch )
3 tbs olive oil
4 cloves of garlic
1 small onion
parsley
tomato
30ml rakija ( moonshine or try grappa )
1/2 cup of red wine
salt and pepper to taste
1 tsp verjuice or white wine vinegar
Gut, wash and cut into pieces, olive oil into a pan and bring to heat and brown pieces all over, remove eel and place on plate, add the diced garlic to the oil as well as the sliced onion, and chopped parsley and diced tomato and fry till onions start to brown then add sljivovitz and red wine return the eels and season simmer for 20min and sprinkle with verjuice to finish all up this recipe should take 30min
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