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Suggestion for St. Nicholas' day festive dish
Saturday, 04 Dec 2010 - Ethnographical Museum
Fish kebab in a clay pot
Ingredients: 700g fish fillet, 150g (3 / 4 cup) vegetable oil, 500g leek (4-5 sticks), 300g (4-5 pcs.) red tomatoes, 2 eggs, 50g (1/3 cup) yoghurt, ½ bundle parsley, 5 pcs. marinated red paprika, 200ml (1 cup) white wine, 50g cheese, 1 lemon, 2-3 hot peppers, seeds black pepper and salt to taste.
The fish is cut into pieces, add salt and stew in some of the fat. Cut the leek into slices and stew it in the remaining oil until soft, then add chopped tomatoes and red paprika, wine, black pepper and chopped parsley. Put the fish on top, pour in beaten eggs mixed with yogurt and sprinkle with grated cheese. The dish is baked until the fat remains. Serve with lemon and hot peppers.
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