Salad with lettuce, fresh broad beans and rocket (Salata me marouli, freska koukia kai roka)
Aigina.
4-5 lettuce hearts;
20 fresh broad beans;
1 bunch rocket;
1 tbsp finely chopped dill;
salt;
For the dressing:
4 tbsp olive oil;
2 tbsp vinegar from wine;
1 garlic clove, crushed;
salt and pepper
Skin the broad beans. Wash the lettuce and rocket and drain. Tear them and put them into a bowl. Add salt and garnish with the broad beans. To make the dressing, mix the olive oil with the vinegar, garlic, salt and pepper, and a spoonful of lukewarm water in a glass jar, close it well and shake. Pour over the salad. Garnish with dill and serve. (Serves 4)
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Fisherman's jellied conger eel (Psaraki pichti me moungri)
1 large fish (conger-eel), about 2 kg
1 kg smaller fish
A pinch of saffron
1 large onion, finely chopped
2 lemons
3 tbsp olive oil
1/2 tsp thyme or savory
salt and white pepper
After washing and gutting the fish, cut it in pieces, rub with salt and put it in a large pan. Add the olive oil, onion, and 8 cups of water. Boil, uncovered, over high heat for about 15 minutes, while skimming the foam that forms as the fish cooks. Remove the fish with a slotted spoon, de-bone, and reserve the fillets. Strain and reserve the broth. Use another saucepan to cook smaller fish with enough water to cover. Reserve this broth after straining in a fine sieve. Combine both kinds of broth and add the thyme, pepper, lemon juice and lightly ground saffron. Season with salt and pepper. Boil the broth briefly, uncovered, over high heat until thick, then add the fish fillet. Refrigerate the jelly until it sets. (serves 6)
» Greek cooking recipes » AEGEAN CUISINE