MONKFISH CARPACCIO

Ingredients:
50 g monkfish filet
0.2 dl olive oil
0.1 dl red wine vinegar
3 g salt
2 g pepper
several lettuce leaves
several capers
a little bit of sliced tomatoes

Method:
Slice the monkfish thinly, add salt and pepper. Pour olive oil and red wine vinegar over it. Serve with lettuce, capers and tomatoes.

CRÊPES
 

Mix flour, milk and eggs into a smooth batter. Fry them in a pan and fill with fig marmalade.
Steam cook an egg yolk, 10 g of sugar and 1 dl of prošek, beating them constantly.
Arrange the crêpes on a plate, decorate with dry figs filled with almonds and pour the sauce over them.

GREGADA OF HVAR

Ingredients:
350 g of fresh high-quality demersal fish
45 g onions
0.5 dl olive oil
30 g fresh tomatoes
10 g salt
1.2 dl white wine
parsley leaves
10 g chopped herbs
5 g pepper
20 g garlic
100 g potatoes

Method:
Sautee thinly sliced onions in olive oil. Add herbs and spices, finely chopped garlic, parsley leaves and tomatoes. Scale and gut the fish. Cut the fish so that each guest gets one piece of each fish. Slice the potatoes. Place the fish and potatoes into a dish and pour enough wine and water in to just cover them. Add salt and pepper. Gregada is simmered over an open fire or in an oven for about 25 minutes. It should not be stirred, just shaken occasionally.