Romanian Fish in Brine Sauce

Name: Romanian Fish in Brine Sauce
Cuisine: Romanian
Ingredients: 7 trout (smaller ones; about 1.5 kg); 3 bell peppers (colorful; i used 2 green and 1 red); 2 tomatoes (well ripened); 2-3 hot peppers; 4-6 cloves garlic; 4 tablespoons oil; 2 sprigs thyme; 2 bay leaves; 1/4 bunch parsley; 3 teaspoons vinegar; 1 teaspoon salt; black pepper

July 9, 2012

Grilling Recipes Fish and Seafood Meat Dishes Romanian

Hello! How did you spend this scorching weekend? I spent mine at a cabin in Campul Cetatii. And since there is a famous trout farm there, I took advantage of the fresh fish, the available grill, and quickly made a trout in brine sauce.

Ingredients

7 trout (smaller ones; about 1.5 kg)
3 bell peppers (colorful; I used 2 green and 1 red)
2 tomatoes (well ripened)
2-3 hot peppers
4-6 cloves garlic
4 tablespoons oil
2 sprigs thyme
2 bay leaves
1/4 bunch parsley
3 teaspoons vinegar
1 teaspoon salt
black pepper

How to prepare romanian fish in brine sauce

Build a fire under the grill. When the fire dies down but the embers are still hot, place the bell peppers, tomatoes, and hot peppers on the grill. Roast on all sides until they have charred spots all over. Remove to a bowl, sprinkle with salt, cover with foil and let them cool down.
Meanwhile, clean the fish and brush them well with oil on both sides. Clean the grill grate very well with a wire brush, then grease it well with a piece of lard. If you think the grill is not well greased, you can also brush it with oil.
Place the fish on the grill and cook until golden. Do not move them on the grill until the skin is crispy. Flip them and grill on the second side the same way.
Meanwhile, peel the roasted vegetables, removing the skin, seeds, and stems. Cut them into small cubes, retaining their juices.
Put the chopped vegetables (along with all the released juice) together with thyme, bay leaves, salt, pepper to taste, and 2.5 cups of water to boil. Let it boil for 5 minutes from the first boil.
Crush the garlic and rub it well with oil until it becomes like mayonnaise. Pour the garlic mayonnaise into the brine. Cook for 2 more minutes.
Remove the thyme and bay leaves from the brine. Add vinegar to taste (I used 3 teaspoons) and adjust salt.
Place the grilled fish in a large dish. Sprinkle with finely chopped parsley. Pour the brine sauce over them. Cover the dish and let it rest while you make some good polenta.
Serve the fish in brine sauce with polenta.

The brine sauce