Φρέσκια πέρκα σε πάγο. Πηγή: Vouliagmeni, https://commons.wikimedia.org/wiki/File:Sea_Bass_for_sale.jpg
Fish fillet with a crust made of barley rusks, caper stems, lemon zest, salt and pepper, grilled with various herbs and wine. Healthy traditional ingredients combined in a contemporary recipe.
Name - Recipe
Ψάρι φιλέτο με κρούστα. Fish fillet with crust.
4 fillets of perch/sole
Flour
2-3 large barley rusks
Olive oil
Caper stems
Zest of a lemon
Salt, pepper
2 sprigs of fresh thyme
2 sprigs of fresh rosemary
2 cloves of garlic
1 lemon cut into 4 pieces
Wild asparagus
Cherry tomatoes
Dry white wine
Prepare the crust: crush the rusks in a mixer, add the caper stems and beat them together lightly. Transfer the mixture to a bowl, add the lemon zest, salt and pepper and mix well. Flour the fillets and shake them to remove any excess flour. Brush them with olive oil and then coat them with the crust mixture. Place them on a baking tray, along with the wild asparagus, cherry tomatoes, thyme, rosemary, garlic (crushed) and the lemon cut in 4. Drizzle with olive oil and wine. Season with salt and pepper and roast under the oven grill, stirring the vegetables as needed. (Christodoulos Xenophontos, Cooking Cypriot food 2013-2014)
Grilling in the oven.
Additional information and bibliography
Creation - recording: Loukas Stylianou (17 years old, student of the Apeition Hotel School of Agros). See Cyprus Food and Nutrition Museum (2014) Cooking Cypriot food 2013-2014 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
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