Ndjenje

Ndjenje is a traditional Croatian dish that is particularly popular in the coastal regions of Dalmatia. The name "ndjenje" is derived from the verb "ndjati," which means to fry or sauté. This dish is a staple in Croatian cuisine and is often served as a main course or a side dish.

The primary ingredient in ndjenje is fish, typically white fish such as sea bass, sea bream, or monkfish. The fish is first cleaned and cut into large pieces. It is then marinated in a mixture of olive oil, lemon juice, garlic, and various herbs such as rosemary and thyme. This marinade allows the flavors to penetrate the fish, enhancing its taste.

The marinated fish is then fried in olive oil until it is golden brown and crispy on the outside. This process is crucial for achieving the characteristic texture of ndjenje. The fried fish is typically served with a side of crusty bread, which helps to soak up any remaining marinade and adds a satisfying crunch.

Ndjenje is often accompanied by a variety of side dishes, including grilled vegetables, potatoes, or a simple salad. The dish is typically garnished with fresh herbs and a drizzle of olive oil to enhance its flavor and presentation.

Despite its simplicity, ndjenje is a beloved dish in Croatia, reflecting the country's rich culinary heritage and its strong connection to the sea. It is a testament to the art of traditional cooking techniques and the use of fresh, high-quality ingredients.