Entree: Romania – Dobrogea – Mujdei de Usturoi cu Pește (Grilled or roasted fish served with mujdei, a pungent Romanian crushed garlic emulsion)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 10 min

Total 1 hr

Ingredients

- 2 whole sea bass, scaled and gutted, approx. 1.5 lb (700 g) each
- 2 tbsp (30 ml) olive oil for brushing fish
- Salt and freshly ground black pepper to taste
- 8 large garlic cloves, approx. 4 oz (115 g), peeled
- 1 tsp (5 g) coarse salt (to help crush garlic)
- 1/2 cup (120 ml) sunflower oil or neutral vegetable oil
- 2 tbsp (30 ml) white wine vinegar or lemon juice
- 2 tbsp (30 ml) water
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 g) chopped fresh dill or parsley (optional)
- 1 lemon, cut into wedges for serving
- For mămăligă (polenta):
- 2 cups (480 ml) water
- 1 cup (120 g) coarse cornmeal
- 1/2 tsp (2.5 g) salt
- 2 tbsp (30 g) butter

Instructions

1. Prepare the mujdei: on a cutting board, sprinkle 1 tsp (5 g) salt over the peeled garlic cloves and mash into a smooth paste using the flat side of a knife or a mortar and pestle; transfer paste to a small bowl. Slowly whisk in the 1/2 cup (120 ml) oil a little at a time to form an emulsion, then add 2 tbsp (30 ml) vinegar or lemon juice, 2 tbsp (30 ml) water and 1/4 tsp (1 g) black pepper until balanced; stir in chopped dill or parsley if using. Taste and adjust acidity or salt; cover and refrigerate briefly so flavors meld.
2. Heat a grill to medium-high (or preheat oven to 425°F / 220°C). Pat the sea bass dry, score the skin lightly, brush with 2 tbsp (30 ml) olive oil and season inside and out with salt and pepper.
3. Grill whole fish 6–8 minutes per side depending on thickness, until skin is crisp and flesh flakes easily, or roast on a baking sheet in the oven 20–25 minutes until done. Remove from heat and rest 3 minutes.
4. While fish cooks, make mămăligă: bring 2 cups (480 ml) water and 1/2 tsp (2.5 g) salt to a boil, slowly whisk in 1 cup (120 g) cornmeal, reduce heat to low and cook 8–10 minutes, stirring often, until thickened; stir in 2 tbsp (30 g) butter.
5. To serve, place each fish on a serving platter or individual plates, spoon mujdei generously over or alongside the fish, serve with lemon wedges and a portion of warm mămăligă. Extra mujdei may be offered for diners who prefer a stronger garlic finish.