Marinated Flounder Fillet with Chives Mayonnaise

ded by a large park and olive grove. Guests can enjoy peace and quiet, read a book in the shades or just have a nap in the rhythm of sounds of pristine nature. Year after year the restaurant’s offer has improved. Besides an extensive wine list, the restaurant offers olive oil from their own production and wine vinegar matured in oak barrels for 20 years.

Guests can use the wellness corner with outside and shaded pools, hydro massage and various beauty treatments. Istria has become a favourite cycling destination with Hotel San Rocco as an ideal spot for cyclists who can take advantage of bicycles offered by the hotel. Boutique-bike hotel San Rocco provides keeping, washing and repair of bicycles.

Marinirani filet švoje s majonezom od vlasca

Marinated Flounder Fillet with Chives Mayonnaise

For 4 persons: 4 flounders, 2 dl lemon juice, 2 dl olive oil, Mediterranean herbs (sage, rosemary, bay leaves, thyme), 0.5 dl milk, 1.5 dl olive oil, 50 g fresh chives, 50 g samphire

Fillet the fish and remove the skin. Season with salt, place fillets in lemon juice and refrigerate for 6 hours. Flounder has more compact meat than other fish and needs to be marinated longer. Take the fillets out and dry them with a kitchen towel. They will be tough and rubbery, so put them in olive oil with herbs for 24 hours to make them tender. The fish will remain fresh for several days.

Briefly boil samphire.

For mayonnaise blend milk and chives in a tall glass, add some salt and start adding oil, slowly, until you use it all. Put a spoonful of mayonnaise on a plate, take the fillets out of oil, wipe them and place on mayonnaise and finish with boiled samphire.