Red mullets

Tiganites Koutsomoyres synodevomenes me agria xorta skordalia 1

Fried Red mullets accompanied with wild greens & garlic

Fried Kotsomoures Accompanied with Herbs & Garlic Fried Kotsomoures Accompanied with Herbs & Garlic Ingredients For the kotsomoures, you will need: • 2 kg of kostomoures from the Ambracian Gulf • 2 cups of flour • 1-1½ cups of olive oil • Salt & Pepper • Lemon Preparation Clean and wash the kotsomoures. Let them dry and then season them with salt and pepper. Place them in a bowl with flour. Shake them to remove any excess flour. Heat the olive oil and fry them for about 4 minutes on each side until they turn golden brown. Once fried, remove the fish from the pan and place them on absorbent paper. Sprinkle with lemon and serve hot. Ingredients For Skordalia, you will need: – 4-5 boiled potatoes – 3 cloves of garlic – ¼ cup white vinegar – green onion – parsley – 200 ml olive oil – salt and pepper Preparation Melt the boiled potatoes. In a blender, combine the olive oil, garlic, and vinegar. Blend the ingredients until they are well mixed. Place the mashed potatoes in a bowl. Pour the blended mixture over the potatoes and stir thoroughly. Garnish with chopped green onion and parsley. Ingredients 1 kg of assorted greens 1 tbsp salt Preparation Clean and wash the greens thoroughly to remove any traces of soil. Rinse them with a little vinegar and drain the greens using a colander. In a large, deep pot, fill it a little over the middle with water. Bring the water to a boil, and after it starts boiling, add salt. Submerge the greens and stir for a while. Boil the greens for 10 minutes.   Serve and enjoy with a glass of ouzo!

Fried Red mullets accompanied with wild greens & garlic Read More »

koutsomoura axnisti 768x480 1

Red mullets In Casserole

Koutsomoura in Casserole Koutsomoura in Casserole Ingredients • 1 kg of cleaned koutsomoura (Mullus barbatus) • Salt and white pepper • 3-4 sticks of parsley (stems kept whole, leaves chopped) • Juice of 1 lemon • 2-3 tablespoons of olive oil • 1 small garlic clove • 3 tablespoons of water Preparation Start by washing the fish, allowing them to drain in a strainer. Season them generously with salt and white pepper, then let them sit for about 20 minutes to absorb the flavors. In a pot, add water, garlic, and parsley stems. Arrange the koutsomoura in a circular pattern on top. Place the pot on medium heat, cover, and let it cook for about 10 minutes. Source:

Red mullets In Casserole Read More »

Skip to content