Pregled posta

Kod Ane

Draghi Nashi,

Iako smo gospođica na proputovanju najvolimo domaću spizu. Zato smo se jutros uputili na peškariju i kupili 3 ribice za lešadu.

Although we’ve been around places, seen a lot of faces, we enjoy tastes of home i.e. of the Adriatic. Therefore, we’ve bought these 3 fishes for lešada (pronounce like la from land, cha from champagne, da from darling) or cooked fished.

Mater Nas je učila da kako za lešadu tako i za svaku ribu teća mora bit široka i plitka. Kompir se izriže na fete, malo manje od centimetra široke.

Our mother has thought us that for lešada, and any other dish with fish (wow, a rhyme) one has to use shallow and wide dish. Slice the potatos in slices one centimetre wide (or a bit less but not more).

Na dno smo stavili kompire, na njih ribu, na njih kapulu na fete i petrusimen.

Potatoes at the bottom, fish over them, then sliced onion and parsley.

5-6 zrni papra, 2 lista lovorike

5-6 peppercorns, 2 bay leaves

Min smo stili ovoliko soli, ali bilo nam je malo gluho od soli. Znači 3-4 puta ovoliko soli.

3-4 times this amount of salt.

Vode da pokrije ribu

Cover the fish with water.

Sve smo kuhali na umjerenoj vatri dok kompir ni bi gotov. Na kraju začinili domaćim ekstradjevičanskom maslinovim uljem.

We’ve cooked everything on moderate fire till the potatoes were done. At the end we added home-made extravergine olive oil.

Kako i treba naša riba je prvi put plivala u moru, drugi put u uju, a treći put u vinu.

We followed the old saying so our fish swam three times. First time in the see, second time in the olive oil, and third time in wine.