Chef Gojko Bodiroga,
Restaurant Dubrovnik
Although goldeye counts are sadly not what they used to be, this local specialty is usually available at Gimli Fish and Independent Fisheries. Call for availability.
Ingredients
Vinaigrette
1/3 cup fresh squeezed lime juice
4 tsp honey
1 Tbsp rice vinegar
1/8 tsp salt
Flavoured oils
1/4 cup carrot juice
1/4 cup beet juice
handful fresh spinach
one large branch rosemary
1 ½ cups canola oil
Salad
4 local tomatoes
8 handfuls mixed lettuce
800g boneless smoked goldeye
Method
Vinaigrette
1. In a small bowl, combine lime juice, honey, vinegar and salt.
Flavoured oils
1. For carrot and beet oils combine vegetable juice with oil in a blender until blended.
Season with salt and pepper to taste.
2. For rosemary oil: in boiling water, blanch spinach and rosemary leaves for about 1 min.
Blend rosemary and spinach with oil in blender until combined.
Salad
1. Slice off top and hollow out tomatoes.
2. Toss lettuce in vinaigrette and arrange, equally, among the tomatoes.
3. Cut goldeye in 1″x 3″ strips and arrange around tomatoes.
4. Garnish with flavoured oils.
Yield 4 servings