>Las Taifas in downtown Kishinev is a very pretty restaurant — it’s designed to resemble a Moldovan farm house. When you enter, they give you a small shot of some paint thinner which you’re expected to down at one time. I demurred. For dinner, I had grilled pike perch with a light garlic sauce and a green salad topped with tomatoes and white cheese.
According to the Food and Agriculture Ogranizations of the UN, the pike-perch (Sander lucioperca) is used as a biological improver in the aquaculture systems of Moldova, reproduction of which (up to 50 million pieces) is managed in the fish-breeding enterprise of the joint-stock company “Victoria” in the city of Edinets. The use of pike-perch increases pond productivity up to 100 kg/ha; however the size of the catches of pike-perch itself is not taken into account in the statistical data. I don’t know what that means, but it tasted very good.
Here’s my recipe for grilled pike perch with garlic butter sauce.
Since its raining, I grilled the fish in the George Foreman grill until it flakes with a fork (about 7 minutes).
For the garlic butter sauce, cook 6 T. butter and 1/2 cup of finely minced garlic over low heat for 15 minutes. This makes enough for two pounds of fish. Drizzle over fish and serve.