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Cod with greens, raisins and Samian wine

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Cod with greens, raisins and Samian wine

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Ingredients

1 kg. salted cod desalinate
500 g spinach leaves cleaned and washed
500 g chard
500g stamnagathi
1 Carrot
8 fresh onions
1 bunch of dill
100 g black raisins
2 tbsp tomato paste
10 cherry tomatoes
300 ml dry, musk wine of Samos
100 ml olive oil
pepper
salt
  • Medium

Ingredients

Directions

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At the table on March 25

Cod with greens, raisins and Samian wine

“Our national food” for the great historical anniversary of the revolution of 1821, on March 25, is the cod that traditionally dominates the festive table of the day. Once upon a time, it was the only fish that reached the whole of Greece, as it was sold in the “edible and colonial”.

However, it officially entered the table of Europeans in the 15th century, where it became a popular dish both because of its taste and its economic price. In Greece they say that he was brought by the English, who exchanged it with raisins!

The charismatic Vangelis Bilimbas, a dear friend, gives us a cod recipe beyond the ordinary. So, with raisins, combine the cod in this extremely enjoyable and healthy recipe as it is not fried but accompanied by herbs and the fragrant, white, dry musk wine “Tall Korfes” of the Samos Cooperative, which gives another “tone” to the rich its taste.

Cod with greens, raisins and Samian wine

by Evangelos Bilimas executive chef

Steps

1
Done

INITIAL PROCEDURE:

Desalinate 24 hours before. This is why we suggest desalinated.

2
Done

Wash the cod fillet under running water to remove the salt on the outside and cut it into portions. Fill a large basin with cold water, put the cod in it and desalinate it, changing its water regularly every 4 hours.

3
Done

METHOD OF PREPARATION

We clean and wash the greens, cut them and press them lightly with our hands, in order to reduce their volume. Finely chop the dill, carrot and onions.

4
Done

In a hull, put a layer of greens, add half the amount of dill, cherry tomatoes and onions, continue placing the cod and finally add the remaining dill, onions and raisins.

5
Done

Dissolve the tomato paste with the dry, white muscat Samian wine.

6
Done
30

Pour the tomato paste and olive oil over the food and season with salt and pepper. Place the hull in the oven and bake for about 30 '.

7
Done

Serve, if you want with the juice of 1 fresh lemon that fits very well.

8
Done

For more gourmet occasions we decorate our plate with edible flowers.

TDriver

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