Spending time in sunny outdoors simply calls for grilling, and in these summer months, it would be a shame not to throw something from the sea above the flame. We bring you a recipe signed by Basilio Restaurant in Zagreb, which will surely fulfill a lot of your gastronomic dreams.
What you will need:
4 gilt-head breams (approximately 300 g per fish)
400 g fresh mangel
200 g potato
50 ml wine
Olive oil
1 slice onion
What you will do:
Clean the fish from scales and guts. Wash them, and thoroughly dry. Peel the potato, make thin slices and cook in a large pot of salted water. Mangel should be watched, minced and blanched in boiling water, also salted. You should insert the white parts of the plant first, as it takes longer for them to soften.
Rub the gilt-heads with salt, including the inner side. Grill, or use a pan with heated olive oil if processing in interior. Garlic should be densely minced and inserted in a large pot, together with blanched ingredients. Mix everything with wine, and spice with salt and pepper.
Combine fish with wined mixture, and serve with a smile.
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