Reeds

Dojran rudd on reed

 

Older reeds are cut slightly longer than the size of the rudd. It is important that they stay in the water for 24 hours to soften. The halved reeds are marinated with garlic, olive oil, lemon juice and parsley. The cleaned fish is salted, and the inside is filled with fried onions in olive oil, ground black pepper, ground red pepper, Dojran olive and parsley. Each fish is wrapped in the prepared reeds and goes to the embers.

 

Bon Appétit

Done