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PERKELT OD SOMA

Najbolji ćete perkelt, baš kao i fiš ili čobanac, pojesti u Slavoniji. U dane kad vam Slavonija nije blizu, isprobajte recept koji sam „posudila“ od dragih ljudi u Osijeku.

Sastojci:

1 kg fileta od soma (najbolje iz Dunava ili Drave)
4 veće glavice ljubičastog luka
2 režnja češnjaka
10 dag slanine, jako sitno nasjeckane
2 žlice pelata
1 dl slavonske graševine
2 vrhom pune žlice dobre slatke paprike
sol i mješavina začina
1 ljuti feferon – po želji
1 žlice ulja

PRILOG:
500 g špecli ili slične tjestenine
15 dag slanine, sitno nasjeckane
1 žlica ulja
25 dag svježeg kravljeg sira

Priprema:

Slaninu sitno nasjeckajte i propržite na ulju. Dodajte luk i češnjak koji ste izmiksali u mikseru i lagano pirjajte. Ako treba, podlijte malo vodom. Dodajte papriku i pelate i kuhajte bar 30 minuta.

Sad dodajte soma nasjeckanog na kockice, začinite solju i začinima, podlijte vinom, a po potrebi i vodom – tek toliko da prekrije ribu i kuhajte lagano još 15-ak minuta. Po želji, ubacite i ljuti feferon. Izgledat će dekorativno, a umaku dati laganu ljutinu.

Špacle skuhajte al dente i u vruće umiješajte sir. Slaninu prepržite na ulju pa time prelijte špacle.

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CATFISH PERKELT STEW

Looking for the best perkelt, fish-paprikash or shepherd’s stew? Go to Slavonija. To get an idea of the taste, try this recipe I ‘borrowed’ from Osijek.

Ingredients:

1 kg catfish filet (from the Danube or the Drava river)
4 large red onions
2 cloves garlic
10 dag bacon; very finely chopped
2 tbsp canned peeled tomatoes
1 dl Slavonian Graševina (Welschriesling) wine
2 heaping tbsp high-quality sweet paprika
salt and mixed herbs
1 hot pepper (optional)
1 tbsp oil

SIDE-DISH:
500 g spaetzle noodles
15 dag bacon, finely chopped
1 tbsp oil
25 dag fresh cottage cheese

Method:

Finely chop the bacon and fry in oil. Add the onion and garlic processed in a blender. Sauté over low heat, adding water if needed. Add the paprika and tomatoes and cook for at least 30 minutes.
Add the diced catfish and season with salt and herbs. Pour in the wine and just enough water to cover the fish. Cook over low heat for about 15 minutes.
You can also add a hot pepper – it will contribute to both the look and taste of your dish.
Boil the spaetzle noodles until al dente. Drain and, while still hot, mix them with the cheese. Fry the bacon in oil and pour over the noodles.

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