Friday, May 26, 2017

Split, Brac, Vis in the Dalmatian Islands

We are on one of the archipelago islands off Croatia's coast bouyed in our 46 foot monohull with Katchy Kay, Jolly Jelle, Dan, Jody and our hired native captain Borko (sp?).

We left the village of Milna on the island of Brac this morning just before the rain set in. 
 
We had a great meal last night at a fisherman -owned seaside restaurant. Black risotto was on the chalkboard menu. I was intrigued  since I'd never heard of such a thing I love a good risotto. We ordered a meal family style; a Sea Bream and another smaller fish, roasted vegetables and the black risotto. For some reason the fish here is very expensive, in fact the fish at one and a half kilos( about 3 1/4 pounds cost about $100 US. But it served seven people and it was caught the same day. The fish was simply grilled and it was fantastic with a crunchy butter flavored crust and juicy firm white flesh. But the black risotto... oh my!  It is black from the ink of the cuttlefish, very black and I expected an inky flavor but instead it seemed rich and creamy as if made with dairy cream of some sort. Borko says not!  Kay says yes they do finish it off with cream sometimes. I doubt I'll ever be able to make this since I don't think there is any substituting ink of cuttlefish. But Katchy says we can get squid ink back home at Coastal Seafoods. 

  On the island of Vis we had a real treat, meat cooked under the bell, Peka. Borjko highly recommended it especially the octopus so we pre-ordered 4 lamb & 3 octopus. The meat is cooked over wood fire in a bell shaped cast iron pot for about 2 hours. It is served in the bottom of the bell at the table. It's a traditional way of cooking of Croatia. The octopus was the most tender and savory seafood with potatoes and onions to soak up the juices and a specialty of  the island of Vis. We were at Roki's  an inland establishment that provided transport and had their own wine. Red & white.   We were unduly surprised to see the place full of happy diners.    

No comments:

Post a Comment