Stranger Foods

RomanianJumări de peşte

Serves 4 | Prep 10 mins | Cook 45 mins

Jumări means 'fried morsels', usually cuts of meat with a good fat content such as pork scratchings and belly. They can also be made with carp or catfish, especially using the fatty belly, if the fish is large. I tested the recipe with salmon for practical reasons and the result was very good. It is a dish that can be served on its own as a starter or with drinks, or as a main course with potatoes and salad.

Source: Danube

Ingredients

Metric

Imperial

x0.5

For the paprika onion salad

2 medium brown onions, thinly sliced
½ tsp salt
4 tsp white wine vinegar
½ tsp paprika

For the potato wedges

2½ tbsp sunflower oil, plus extra as needed
800 g medium potatoes, cut into wedges
1 tbsp semolina
20 g thyme, leaves picked and finely chopped
salt and freshly ground black pepper

For the fish

500 g boneless side of salmon or fillets
1 tbsp plain (all-purpose) flour
sunflower oil, for frying
salt and freshly ground black pepper
lemon wedges, to serve

Instructions

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Place the sliced onions for the salad in a bowl, add the salt and vinegar, and mix well. Before serving, adjust the seasoning and vinegar if necessary, then sprinkle with paprika. On its own, the salad is very sharp, but when served with the rest of the dish, it works a treat.
Preheat the oven to 200°C fan (gas 6).
Pour the oil into a large roasting pan that will accommodate the potatoes in one layer. Heat in the oven for a couple of minutes, then add the potatoes. Season generously and toss the potatoes until they are very well coated in oil. Roast for on the middle shelf.
Remove the potatoes from the oven, sprinkle the semolina and thyme on top, drizzle with a little more oil and combine everything together well. Adjust the seasoning if necessary. Return to the oven and roast for more or until the potatoes are golden with crisp edges.
Now turn your attention to the salmon - it won't take more than 10 minutes to prepare it. Cut the fish into 3-4 cm cubes or chunks. You can remove the skin if you like, but it turns delicious in the pan. Season the pieces generously and toss them well in the flour. Heat a thin layer of sunflower oil in the base of a frying pan (skillet) and throw in the salmon pieces. Fry for about over a medium- high heat, turning on all sides. Do this in batches if you can't put them all in the pan in one layer. Remove to a sieve (fine mesh strainer) placed on top of a bowl.
Serve the fried salmon immediately with the potatoes and onion salad on the side, with lemon wedges for squeezing.

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