Stuffed Mackerels

Ingredients:

2 mackerel (frozen)
5 tablespoon flour, all purpose
1/2 cup sunflower oil
Stuffing:4 tablespoon extra virgin olive oil
1 small onion, chopped
2 teaspoon pine nuts
Fish meat (inside of the mackerels)
2 teaspoon currants
3 stalk of parsley, chopped
2 stalk of dill, chopped
Pinch of cinnamon
Salt
Pepper

How to cook:

First, cut the mackerel's head and discard. Slightly rub the fish with palm of your hand, so that the meat and the bone should separate from the skin. Unplug the bone from the top. Push the meat and bone outward from the tail. Discard the guts. Separate and discard the bones from the fish meat. Finely chop the meat portion.

To prepare the stuffing; saute the onion and pine nuts with olive oil for 3 minutes. Add the rest of the filling into the pot. Turn the heat of when the fish meat is cooked. It takes only 3 minutes. Set aside.
Stuff the skin of mackerel with the filling by using a teaspoon. The skin may burst during frying. To prevent this, tie the mackerel at three points with the string.

Here, you have 2 option. You will either grill them or fry them. If you chooese to grill them, just cover them with olive oil and grill. If you want to fry them, dust the fishes with the flour. Heat up the sun flower oil in frying pan. Fry each side, turn them gently. Place on a paper towel to soak up any extra oil. You will love the taste. Kali oreksi!

Salmon Cakes

 

 

Ingredients:

 

400 grams skinless salmon fillet, chopped

300 grams cooked broccoli florets
2 onions, finely chopped
Small bunch fresh dill, chopped
2 lemons, zest only
100 grams breadcrumbs
Sea salt and freshly ground black pepper
½ small bunch fresh parsley, chopped
50 grams plain flour
2 eggs, beaten
Virgin olive oil
Lemon wedges, to serve

How to cook:

Put the salmon into a food processor with the cooked broccoli florets and mix. Tip into a bowl and add the spring onions, dill and the zest of one lemon. Season with salt and pepper and mix. Divide the mixture into eight equal-sized balls and shape into fish cakes using your hands. Place on a tray lined with parchment or greaseproof paper and cover with cling film. Leave in the fridge to chill for 30 minutes to firm up.
Preheat the oven to 220C. Combine the remaining lemon zest with the breadcrumbs, a pinch of salt and pepper and the parsley and pour into a shallow dish. Prepare a plate of the flour and a shallow dish with the eggs.
Coat the fish cakes in flour, shake off any excess flour and then dip in the beaten eggs. Roll each fishcake in the breadcrumbs until coated on all sides and then put them into a baking tray.
Spray the fishcakes with a little virgin olive oil and then bake for 15-20 minutes.
Serve with lemon wedges. Kali oreksi!

Turbot With Lemon-Butter Sauce

Ingredients:

2 turbot fillets
1 egg, whisked with 1 tablespoon milk
1/2 cup breadcrumbs
2 tablespoons butter + 2 tablespoons olive oil

Lemon Butter:

1 tablespoon butter, room temperature
1/2 lemon zest
1 tablespoon fresh green onion, finely chopped

Mix all the lemon butter ingredients. Place on a plastic wrap and give it a cylinder shape. Keep in the fridge for at least one hour.

Soak the fish into the plate with the egg mixture, then dip in the plate with the breadcrumbs. At the same time heat the butter and olive oil in the skillet. Fry each side until golden brown. Place on a paper towel to soak up any extra oil. Do not ever forget this step.

Put butter slices on the fish and serve with lemon wedges. Kali oreksi!

Fish in Parchment Paper

Ingredients:

1 piece of fish you like, gutted, washed with cold water

Romaine leaf, parsley and dill stems

3 tablespoons extra virgin olive oil

Salt

Pepper

5-6 lemon slices

Filling:

1 medium size onion, sliced

1 medium size carrot, peeled, grated

3-5 garlic cloves, peeled, sliced

1 teaspoon lemon zest

1 teaspoon oregano

2 bay leaves

Salt

1 teaspoon peppercorn

How to cook:

Season the inside and outside of the fish with salt, pepper. Spread the olive oil all over the surface of the fish. Place the Romain leaf on a piece of parchment paper. Place the parsley and dill stems on it. Toss all the filling ingredients and fill the inside of the fish. Place the lemon slices on top. Fold the parchment paper over the top and the sides to prevent the juice from leaking out. Place on the oven tray.

Preheat the oven to 230 C. Cook for 30 minutes. Then remove the tray out of the oven, wait 2-3 minutes and open up the parchment paper. Discard the bay leaves. Serve with the lemon wedges. Kali oreksi!

Fried Sardines

Ingredients:

1 kilos fresh sardines

1 cup flour

1/2 cup bread crumbs

Sunflower oil

2 red chillies, sliced

2 cloves garlic, slivered

2 tablespoons butter

3 handfuls of mixed fresh herbs (parsley, thyme, cilantro)

How to cook:

Dredge the sardines in a mixture of the flour and bread crumbs, then fry in the sunflower oil until crispy and brown.  Drain on paper towels.

Saute the garlic and chillies in the butter, add the herbs and pour over the sardines. Kali oreksi!

Salmon With Lemon-Butter Sauce

Ingredients:

4 Salmon fillets

200 grams butter

1 small onion, finely chopped

100 ml dry white wine

2 tablespoons lemon juice

1 tablespoon grated lemon rind

1 tablespoon chopped chives

150 ml cream

Salt and pepper

Parsley and lemon slices

How to cook:

Put the butter in a pan to melt, add onions until they are soft. Add wine, lemon juice and chives. Cook for 2 minutes. Slowly add cream and mix continously until sauce thickens. Season with salt and pepper. 

Season the salmon fillets with salt and peper, dot with butter and grill. Serve with buter sauce and garnish with parsley. 

Fish Soup

Ingredients:

2 large fish heads

extra fish parts and bones

2 stalks celery

2 largo carrots

1 large onion

1 green pepper

1 large tomato

1 large tomato, diced

Large bay leaf

2 cloves of garlic

Salt

Pepper

1 lemon, quartered

½ cup white wine

How to cook:

Place fish heads, bones and parts in a pot and cover with water. Add chopped vegetables and ¼ lemon.

Throw in salt and pepper. After it is boiled, cook more for 20 minutes. You have to check the fish if it

is cooked.  Remove fish and vegetables. Except lemon, keep all the vegetables. Remove as much fish

meat as possible from heads and fish parts. Place back into the pot with the vegetables and season with

the fish. If you want, you can also add some wine. 

If you try it after 1 day, the flavor will improve. the fish. 

Sweet and Spicy Baby Shrimps

                                                   Sweet and Spicy Baby Shrimps

Ingredients:

1 tablespoon flour

2 teaspoons paprika

1 teaspoon salt

1 teaspoon garlic powder (you can also use cloves of garlic, this is what i prefer)

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon brown sugar

1/2 teaspoon ground coriander

1/4 teaspoon ground ginger

1/4 teaspoon ground tumeric

1/2 teaspoon cinnamon

1/2 teaspoon black pepper

750 grams of baby shrimp, peeled and deveined

2 tablespoons olive oil

Mix the flour and the seasonings in a bawl. Put the shrimps inside this mixture until they are evenly coated. Heat the oil and fry the shrimps occasionally, like 10 minutes. It is ready to serve! Kali oreksi.

Sea Food Risotto

                                                                Sea food risotto
Ingredients:
2 cups of chicken stock
1/4 tea spoon saffron threads
2 tablespoons extra-virgin olive oil
1/4 cup of chopped shallots
1 cup arborio rice or medium-grain white rice
4 garlic cloves, minced
1/2 glass dry white wine
1 cup of bottled clam juice
20 mussels, scrubbed, debearded
12 littleneck clams, scrubbed
12 uncooked large shrimp, peeled, deveined, tails left intact
3/4 cup chopped tomatoes
1/4 cup of green onions, sliced
Lemon wedges

How to cook: 

Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm.
Heat olive oil in a pan. Add shallots; sauté until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add clam juice, mussels, littleneck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately

Salt-crusted salmon

                                                           Salt-crusted salmon
Ingredient:

1 piece of salmon
Fennel fonds, thin slices of shallots, thin slices of lemon or orange
2 teaspoons olive oil
6 cups kosher salt
4 egg whites

How to cook:

Clean and rinse the salmon well, inside and out. Pat the salmon completely dry with paper towels.

Stuff the cavity of the salmon with your choice of aromatics. Rub the skin of the fish all over with the olive oil.

In a large bowl, mix the salt with the egg whites and 1/2 cup water. Spread enough of the salt mixture on the bottom of a large rimmed baking sheet to make a bed about 1/4 inch thick and roughly the same size as the salmon. Put the fish on top of the salt bed. Using your hands, coat the fish with the remaining salt mixture to make a 1/4-inch-thick crust, molding it around the contours of the fish.

Roast the fish until the thermometer registers between 135°F and 140°F, about 35 to 45 minutes (start checking at 35 minutes). Let the fish rest in its crust for 5 to 10 minutes before serving.

Aubergine filled with shrimps and octopus



Ingredients:

1 aubergine

100 grams shrimp

100 grams octopus

1 onion

1 clove of garlic

1 piece of red pepper

1 piece of green pepper

1 tomato

50 grams of grated cheese

How to cook:
 

Cut the aubergine into two pieces and fry. After they become cold, clean inside. 

Cut onion, garlic, peppers, domato and octopus into small pieces. First, saute onions, then garlic, peppers, octopus, tomato and finally shrimps. Fill the aubergine with this mixture. Put grated cheese on top and cook in the oven for 15 minutes. Kali oreksi

 

Sea bass with obergine

Ingredients:
600 grams sea bass
4 spoons of flour
Sunflower oil
Olive oil
8 pieces of pearl onion
1 clove of garlic
1 red pepper
1 green pepper
1 tomato
10 pieces of mushroom
For the obergine sauce:
2 pieces of obergine
Half lemon's juice
Olive oil
Salt
Pepper

Clean the fishes and cut into small pieces. Cover these pieces with flour and fry them in sunflower oil.
Saute onion, garlic, peppers, mushrooms and tomato with olive oil. After 3-4 minutes, add the fishes and cook them until there is no water from tomato.
Grill the obergines, clean the skin and then cut it into small pieces with a fork. Mix with olive oil, lemon juice, salt and pepper. Put it on a plate and then put the fish on top.