Slovenia’s Best Chef is Reviving its Delicious, Endangered Fish
I’m not usually crazy about trout, but this fish is wonderfully fatty and has a really deep, rich flavor that comes from the marble’s slow growth. Other times she accentuates it with flavors from around the valley, like rubbing it with spruce salt and sugar then serving it in a salad with raw almonds, chickweed, green peas, and unripe strawberries. Another time it’s the star of the main course with reduced whey, puffed buckwheat, sprouts, and oil infused with citronella geranium and mint. The unusual fish stands out among the already overwhelming sense of place that runs through the restaurant, from the fermented apple peels used as a starter for the bread to the wheels of Tolmin cheese that are aging downstairs in their cellar.
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