Moving forward with the Romanian traditional dishes, this time we will present you a recipe which can be prepared with different fish species, and which could have a different taste depending on the region in Romania. The locals have different approaches for this recipe, as inherited from their grandparents.
It was developed by the fishermen and their families, around the Danube Delta, and of course, the main secret is to use for this recipe super fresh fish, ideally fatter fish species such as: carp or sheatfish. We were advised that other fish species could also be very tasty, so, feel free to include also: bream, roach, prussian carp or perch fish.
Basically the fish is grilled on salt and boiled together with grilled vegetables. The proportion of each of the ingredients is, as mentioned, different from region to region.
Perfect for a family gathering, or a special moment of your life, simple and tasty, this recipe is a must.Enjoy!
Serving Size 800g
Servings 1
- Amount Per Serving
- Calories 275
- % Daily Value *
- Total Fat 12.2g19%
- Saturated Fat 2.4g12%
- Cholesterol 143mg48%
- Sodium 14075mg587%
- Potassium 734mg21%
- Total Carbohydrate 0g
- Dietary Fiber 0g
- Sugars 0g
- Protein 38.9g78%
- Calcium 9%
- Iron 16%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
step 1: - grill the fish on top of a plate that is covered in salt
step 2: - grill the vegetables until they are a bit soft
step 3: - boil the water with 1 teaspoon salt and with the grilled vegetables
step 4: - add the fish to the boiling water mixture and let it boil for a couple more minutes
Ingredients
Directions
step 1: - grill the fish on top of a plate that is covered in salt
step 2: - grill the vegetables until they are a bit soft
step 3: - boil the water with 1 teaspoon salt and with the grilled vegetables
step 4: - add the fish to the boiling water mixture and let it boil for a couple more minutes
Saramură is a traditional Romanian dish, generally based on different kinds of fish, especially in Dobruja, and dried or smoked meat in Moldova and Transylvania. Recipes vary greatly, the common part being fish/meat grilled (sometimes on a salt bed) and afterwards soaked, sprinkled, or boiled in brine or brine-based sauce is added. Usually the dish includes vegetables,mamaliga, polenta, potatoes, etc. (The Romanian word itself means “brine“.)
Lipovans would call the dishrassol, e.g., saramură de crap (carp saramura) is called karprassol. Saramură de crap is often translated as “carp in brine” or “salted carp”.
