Sea bream
This is how fish is traditionally prepared in Greece. And it is best to drink tsipoura with tsipouro - fragrant Greek moonshine or retsina - dry wine with a slight aftertaste of coniferous resin.
Ingredients
Servings 1- 600 g
- 180 g beets
- 75 g lemon
- 40 g of lime
- 50 g olive oil
- sea salt, ground white pepper - to taste
- 2 pcs. large capers
- 35 g olive oil
- 15 g lemon juice
- 40 g yogurt
- 10 g mayonnaise
- 5 g beetroot juice
- 1 g dry mint
- 5 g small capers
- 20 g olive oil
- 20 g soy sauce
- 3 g of green onions
- 3 g dill
- 5 g wine vinegar
Cooking
Step 1
Boil the beets, remove the peel, cut into rings.
Step 2
Clean the fish, pull out the backbone without cutting the fish all the way through. Put lime slices, salt and pepper inside the fish. Drizzle the fish with oil, salt and pepper. Grill for 12-15 minutes on both sides.
Step 3
Serving: put the beets on the edge of the plate, lemon and capers on the other edge of the plate, put the fish with the head from left to right in the middle, pour olive oil on the fish and beets, decorate with thyme, put 3 sauces in gravy boats side by side