TABLE TALK
FEMELJA KENTERA Well priced local cuisine in a homey atmosphere. The menu is nicely priced, the staff are friendly and the views from the balcony are stupendous. This is a great place to enjoy the famous views without the price tag, especially at sunset. With a varied menu, there is something here for everyone, but with an accent on seafood… Slobode 24
Tel: + 382 69 231 922 | €€ DRAGO
Traditional Montenegrin cuisine like calamari, octopus and Balkan sausages at reasonable prices. Have a light breakfast and lunch, the servings are very generous. Semi-formal but relaxed and the staff are knowledgeable, friendly and quick. Once again, wonderful views, a varied menu, basically a decent mid range restaurant where you can’t go wrong. Slobode 32
Tel: +382 33 468 477 | €€
RESTAURANT NOBU SVETI STEFAN, MONTENEGRO
BROILED BLACK COD WITH MISO Serves 4
INGREDIENTS 4 black cod fillets 800g Nobu-style Saikyo Miso
METHOD
• Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a dish and cover tightly. Leave to steep in the fridge for 2 to 3 days.
• Preheat the oven to 200˚C. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don’t rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
PAŠTROVIĆA DVWORI
With its authentic, homemade Paštrovići cuisine and nightly traditional entertainment, this happy, hospitable family-run restaurant ought to be on every traveller's to-try list. It is less flashy than most Sveti Stefan restaurants but ticks all the boxes. A little tough to find and off the beaten track, but maybe this is its charm. Warm staff, great value and definitely worth a visit in the evening for the ‘local’ entertainment. Blizkuce
Tel: +382 33 468 162 | €€€
BLACK RISOTTO
A coastal specialty, which gets its famous black colour from cuttlefish ink. A really good black risotto also has subtle flavours of white wine, bay, garlic and nutmeg
• Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Saikyo Miso to each plate.
NOBU-STYLE SAIKYO MISO Sake
150ml mirin METHOD
450g white miso paste 225g granulated sugar
• Bring the sake and mirin to a boil in a saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
• Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up again and add the sugar, stirring constantly. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
HAJIMAKI (ginger pickled in sweet vinegar)
• Cut the ginger into lengths. Briefly plunge the ginger into a pot of boiling water to which rice vinegar has been added (1 tablespoon per 1 quart/liger water). Drain and sprinkle thoroughly with sea salt. Let cool to room temperature. Leave for 12 hours to pickle in Ama-zu which has been diluted 100% with water.
AMA-ZU (sweet vinegar)
8 tbps rice vinegar 6 tbps granulated sugar
2 tsp sea salt
• Heat the rice vinegar, sugar and sea salt in a small saucepan over medium heat until the sugar has fully dissolved. Remove from heat immediately.
• Cool to room temperature. 1 stalk hajikami per serving
ONBOARD | WINTER 2019 | 89
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