Boiled cabbage with fish sauce (Eliogaro)
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1 kg Chinese cabbage, cooked
for the fish sauce:
500 g sand smelt
1 onion, chopped
1 stalk of celery, chopped
1/4 cup of red wine
3 garlic cloves, sliced
salt and pepper
1/2 cup olive oil
3 tbsp vinegar
Brown the smelt in half the olive oil with the onion, celery and garlic. Douse with the wine and cool. Empty into a food processor and blend with the remaining olive oil, vinegar, salt and pepper until smooth. Serve with the cooked cabbage. (serves 4)
» Greek cooking recipes » BYZANTINE DINNER
Garlic sauce (Saltsa apo skordo)
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150 g day-old bread, soaked in wine and squeezed
1 tbsp. vinegar
1 small head of garlic, peeled and mashed
100 g walnuts, chopped
2/3 cup olive oil
salt and pepper
Blend all the ingredients in a food processor, adding the olive oil, little by little, at the end to make a thick sauce. Serve with fried fish. (serves 4)
» Greek cooking recipes » BYZANTINE DINNER