Cod Salad (Treska)
Ingredients: 2lbs cod fillet (defrosted and boneless), 2 big onions, 1 cup vinegar, 2 carrots, 3-4 table spoons mustard, 6 bay leaves, salt, whole and ground black pepper, 300-350 ml mayonnaise (about 1.25 cups)
Prep time: Only about 30 minutes, but you need to let it sit in the fridge at least overnight
Treska is my favorite Slovak salad. So I was really excited when Kristina posted a recipe for it on the Facebook page! I made it and it turned out quite tasty. Here I show you how to make it. But, there is a caveat. When I went to buy the ingredients, I learned that my grocery store was having a 60% off sale on fillets of “blue fish”. This was a deal too good to pass! Well, this is a problem because, you see, the word treska means “cod”. So here you have a cod-free cod salad. You’ll see that when you make this salad out of the right fish, the resulting creation will be of much lighter color.
Start by preparing “vinegar stock” by combing 3 liters of water, one cup of vinegar, whole black peppercorns, 6 bay leaves and salt. Let boil for 5 minutes. Then add the fish fillets. Cook for 10 to 15 minutes. Then take the fish out and place in a large salad bowl. Let cool down.
While the fish is cooling, cook two whole peeled carrots. Place them into boiling, salted water, and cook for about 3 or 4 minutes. Let them cool down. In the mean time, finely flake up the fish with a fork. You could also use a mixer.
Next finely grate the carrots and two whole onions.
Add mayo (3/4 of this medium sized tub), …
…, two tablespoons of vinegar, 4 tablespoons mustard (I used spicy brown), …
…, black pepper and salt. Then let sit in the fridge for 24 hours. This will let the flavors mix through. Enjoy with few fresh rolls, or even better, with rožky, Slovak mini baguettes. Dobrú chuť!
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hi lubos thank you for the advice i read that for treska is better to use tuna. is it true. take care. richard
Hmm, I don’t know about this one. I have never tried it with tuna, plus tuna doesn’t seem to be all that common in Slovakia. But give it a shot and let me know how it turned out.
ja si myslym ze to nerobys spravne keby si chcela tak ti to poviem aka ma byt Slovenska treska betka s Australie ja ju robim celkom inak a je taka ista ako bola na Slovensku volakedy teraz uz neni dobra
Cau Alzbeta,
Samozrejme, napiste tu vas recept. Chyba co som spravil bola ze som kupil zlu rybu. Totiz, ja som si az neskor uvedomil ze treska je “cod”. Ta ryba co som kupil bola daka ina, a mala modru farbu a tak ten salat nakoniec vyzeral inac ako mal…
Hello Lubos!
I am from Argentina. Your site is very good.
I search a fine Slovak recipe (we have tasted in Bratislava last summer), sorry I can’t remember the name (and I can’t see in your site). This is a type of chorizo marinated in an acidic liquor with onion and laurel leaves. We have eat with beer in a pub.
Many thanks
Here you go, utopenci: http://www.emperorscrumbs.com/2010/01/19/utopenci-drowned-men-a-czech-pub-classic/
And I want to thank the folks on the Facebook page for helping out with this one. I read your original query as “churro” instead of “chorrizo”. It definitely makes more sense with the latter. A churro in sour sauce would be quite weird.
Ja robim tresku jednoduchsie, rybie file namocime do vody s octom a solou na 24 hodin. Treska sa nevari. Je vyborna ! Potom sa odzmyka trochu, prida sa cibulka, trochu slad.kyslej uhorky pokrajanej na jemno, majoneza, ciene korenie a jeden maly bieky jogurt na zjemnenie. Nechat odstat aspon 10 hodin v chladnicke. Dobru chut.
Ryba moze byt kapor alebo hake .
K treske sa nepodavaju zemiaky. Podava sa bulharsky stiplavy salad, nieco podobne aho leco v ktorom s avari male mnozstvo bravcoveho masa s kozou a prida sa trochu stiplaveho. Salad sa podava s certvym rohlikom, zapija sa dobrym Slovenskym pivom alebo colou.
Salad musi byt v chadeny. Ostatne suroviny ako mrkva alebo sterilizovany hrasok je iba na okrasu.Treska musi byt biela, kde citit rybu ,cibulu a kyslu uhorku. V Afrike kazdy povedal , ze to v zivote nieco take nejedol.
I made this using cod and it came out white with a little bit of color from the shredded carrots. My wife liked it. She is a Slovak who grew up in the Zilina area and has been in the US since 1990. It’s good on Ritz crackers, too. Thanks, Lubos, for slovakcooking.com.
Ľuboš, v období, keď ste žili na Slovensku bola populárna tzv. “falošná treska”.
1 tvaroh /25O g/
1 majolka
3 na tvrdo uvarené vajíčka
3 kyslé uhorky
1 surová mrkva
1 cibuľa
2 kávové lyžičky vegety
2 kávové lyžičky horčice
všetko sa postrúha na jemnom strúhadle, zmieša s tvarohom a majolkou a dá sa vychladiť. Je to chutná desiata napr. s rožkami. Dobrú chuť.
Lubos, ty si asi pouzil Blue Fish (http://en.wikipedia.org/wiki/Bluefish), ta je naozaj bledo modrasta a ma tuhe maso, dobre na rybie steaks alebo bouillabaise. Podla receptu by sa mala na tresku pouzit Cod Fish, ta je chutovo super, ma vsak tvrde miesta, ktore sa nedaju lahko rozotriet vidlickou. V Trader Joe Predavaju zmrazeny Dover Sole (http://www.livingtraderjoes.com/wp-content/uploads/2010/11/tj.dover_sole_1.jpg) ktory ju dobre nahradi. Hodis to take zmrazene do vriacej vody a vyberies za 2-3 minuty, ocot potom dokonci co sa nedovarilo. Horcicu sme nikdy nepridavali a majoneza musi byt Real Helmans (nikdy nie light!) cele zmiesane to v chladnicke musi odstat aspon 12 hodin (dost tazke dodrzat
Chuti vynikajuco s doma upecenymi rozkami a pivom.
Pridavam aj osvedceny recept z webu s ktorym som zacinal, s malymi upravami:
- 2 pohare octu je privela,
- tiez varit cerstvu rybu 25 minut je naozaj pridlho,
- cele korenie je dobre dat do nadobky na caj, inac budes vyberat kusky do vianoc
Vysledny produkt chuti presne tak ako za starych dobrych cias. Pamataj ze tresky nikdy nie je dost a zakony zachovania hmoty tu neplatia: zo 6 lbs surovin dostanes asi 4 lbs tresky!
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Treska is a delicious Slovak salad dish which can be eaten at any time of the day, it is primarily made from fish, and is best eaten with Slovak bread rolls (Rostek)
Submitted by Radovan Hradek
Remember that this is highly treasured recipe. I got it from people in the factory who make treska in Kosice (Eastern Slovakia). It is the best and extraordinary sour-fish salad and whoever tastes it is absolutely excited about it. Please follow the procedure precisely.
Here we go:
What you need:
2 x 454 grams of frozen fish (solet, or other kind of fish)
2 onions
1 teaspoon of mustard
2 carrots
2 glasses of vinegar
1 teaspoon of ground black pepper
1 teaspoon of salt
1/2 kg of mayonnaise
2 bay leaves
1 teaspoon of whole black pepper
Procedure:
1. take fish and put it to the boiling water with bay leaves, 1 glass of vinegar and whole pepper
2. after fish is cooked, appr. 25 minutes, remove the fish and place it into the bowl
3. trash the fish into small pieces with two forks, must be small pieces, do not use meat processor
4. chop onions to small pieces, very small
5. peel carrots and put them in the processor, beat to small pieces
6. put everything (except the bayleaves and whole pepper) to the bowl with fish and mix well
Very important (and this is basically secret):
Mixture must stay in cold place for at least 12 hours, usually overnight. Next day, taste it and if neccessary add some vinegar, or salt
Must be served cold with bread, and if you like it hot peppers.
skuste halibuta pre zmenu,uvarit v slanej vode,rozdrvit a pripravit ako parizsky salat bez zemiakov,servirovat s feferonkovym salatom,cerstvymi rohlikami a pivom.