Rainbow trout with artichoke and asiago dip


This is a very easy to do recipe with spectacular results. All you need is 4 rainbow trout filets, one artichoke and Asiago dip and as per Romanian tradition, any fish must be eaten with garlic sauce and polenta. Being in Canada, we added some steamed asparagus on the traditional Romanian fish-eating habit.

Ingredients:

  • 4 rainbow trout filets
  • artichoke and Asiago dip
  • salmon spice
  • garlic powder
  • cayenne pepper
  • salt and pepper to taste

Directions:

Wash and pat dry trout filets and put them on a cutting board. Use 1/4 of the dip for each filet spreading on the entire surface. Carefully roll them and in the end stick 2-3 tooth picks inside to hold them together while cooking. Put them in a glass dish and spread salt, pepper and salmon spices on top of them and add approx. 1/2 glass of water or fish soup.

You can eat them with anything you like: rice, steamed vegetables, potatoes, etc but the best side dish is polenta and garlic sauce.

Romanian vegetarian borsch with home made smoked ribs


As a Romanian, it’s about time to post another Romanian recipe – vegetable sour soup (borsch) with smoked ribs).

Ingredients:

  • 2 tbsp olive oil
  • 4 mushrooms cut in thick slices
  • 1 parsley root cut in cubs
  • 6 small carrots cut in cubs
  • 1 red bell pepper cut in cubs
  • 1/2 rack smoked ribs
  • 3 stalks of celery cut in thick slices
  • 3 green onions cut in slices
  • 1 onion cut small cubs
  • 1 big tomato cut in small cubs
  • 1 x 6 oz tomato paste
  • 1 medium yams cut in big cubs
  • 4 medium potatoes cut in big cubs
  • 1.5 quarts of vegetable/chicken stock
  • 1L of water or more to get the desired consistency
  • salt and pepper to taste
  • 1-2 hot peppers (I used jalapeño)
  • lemon juice to taste (I used the original borsch – you can buy it at any Romanian delicatessen)
  • few springs of lovage, parsley and dill cut thin
  • sour cream for serving

Directions:

In a big pot, heat the oil and sweat the onion, green onions, celery, carrots, parsley root, mushrooms and bell pepper adding one ingredient at the time and stir for about 8-10 minutes. Add the brought and water in the pot together with the smoked ribs and boil until the meat is falling of the bone. In the end add the potatoes and 5 minutes after the yams and let them boil until tender. Turn off the heat and add the greens (parsley, dill and lovage).