White fish sardines / pate /

Anglers often catch excess white fish. Deverika, crvenperka, bodarka babushka, kesega, protfish ... Here is a recipe for how to use that excess fish.

Preparation steps

Clean the fish, wash it and cut it into pieces three fingers wide. Discard heads and tails.
Arrange the fish in a deeper bowl, sprinkle with squeezed lemon, pour a little olive oil, add salt and so on as long as we have the fish. Finally pour over the rest of the oil.
Cover the dish with foil, tie it well with string and bake in the oven at 250 degrees until it boils.
When it boils, reduce the temperature to 100 degrees and bake for 7 hours.
It can stand for 10 days in the refrigerator. If there is a lot of it, it can be frozen and heated in the oven.

Serving

It can be served both hot and cold.

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