Fricassee fish with aromatics

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Fricassee fish with aromatics

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Ingredients

2 fish fillets of redfish or fish of our choice
1 kg of fresh endive chicory, stamnagathi (a chicory variety) grasses
1 small dry onion chopped
Juice of 2 juicy fresh lemons
1 small fennel (finokio) root chopped or coarsely grated
Half a bunch of fennel or dill, finely chopped
5 tbsp. fine olive oil
1 shot of ouzo of Mytilene
1 fresh egg
salt
Freshly ground pepper
1 tbsp. cornflower sifted
FOR FINISHING
Wild fennel tassels
  • Medium

Ingredients

  • FOR FINISHING

Directions

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Fricassee fish with aromatics
Taste with a sea aroma

My friend Efi loves fish like I do. My childhood memories of the incredible summer family banquets were always dedicated to the seafood cuisine and we enjoyed them in a tavern in Kandia, Nafplio, by the sea.

Mykonos at sunset … from Holakia

Even today I have combined the enjoyment of fish with gazing at the sea… It is no coincidence that whenever I am at the Agioli restaurant in Thessaloniki, I choose seafood dishes while gazing at the absolute blue sea…

I don’t remember ever cooking fish at home. But my friend is used to it, especially at this time when in Mykonos, she still finds fresh fish and prepares them for all of us.. I really like fricassee fish with aromatics and especially this wild fennel of Mykonos… and from her balcony the sea unfolds before us and we count islets.

Efi’s recipe, as always, is very easy and I share it with you.

 

Fricassee fish with aromatics

By Efi Markozanes, Mykonos

Steps

1
Done

We clean the fish well, wash it and divide it into 2 fillets.

2
Done

We put the fish fillets in a pan and pour the olive oil and ouzo over them and add salt and pepper.

3
Done
20 - 25 minutes

We bake in a preheated oven at 180 - 190° C for 20 - 25 minutes, carefully turning the fish over so that both sides are baked.

4
Done
10-15 minutes

At the same time, we have boiled the greens in a large pot with plenty of water for 10-15 minutes and strain them. We keep half a cup of broth to use later.

5
Done

In a deep frying pan, we sauté the onion, fennel (finokio) and fennel in olive oil and mix.

6
Done

We add the greens and add salt, pepper, the broth that we have kept and mix. We add the greens and add salt, pepper, the broth that we have kept and mix. We bring them to a boil. Remove them from the heat and prepare the egg-lemon sauce (avgolemono).

7
Done

In a deep plate, we whisk the eggs and add the lemon juice and a little of the broth, in which we have mixed corn flour, and whisk until the mixture is homogenous.

8
Done

We pour the egg-lemon sauce over the greens and leave it to boil.

9
Done

We serve on a large platter. We use the greens as a base, put the cooked fish on top of them and add a little of the egg-lemon sauce to the fish
Decorate with fennel twigs.

TasteDriver

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Fish Athenian mayonnaise
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Smoked herring with dakos (salad)
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Fish Athenian mayonnaise
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Smoked herring with dakos (salad)

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