FISH-SEAFOOD RECIPES:

Turbot with Coast Chicory (“Stamnagathi”)

Ingredients:           

1          kg                      Turbot

1          kg                      Coast Chicory (“Stamnagathi”) 

3          cups                  Potatoes (sticks)

½         cup                   Olive Oil

1/3      cup                    Sunflower

2         tablespoons      Parsley (chopped)

1         tablespoon       Flour

1         tablespoon       Dijon Mustard

1 ½     tablespoon       Capers

1                                    Egg Yolk

1                                    Lemon (juice)

                                      Salt- Pepper

Preparation:

1. Cook the “stamnagathi” in abundant boiling salted water, for about 10 minutes (count the 10 minutes once the water starts to boil).
2. Drain and transfer it to a bowl.
3. Salt and pepper the fish and sprinkle with flour.
4. Melt in a blender the mustard, the egg yolk and the capers.
5. Gradually add in the blender the lemon juice and the mixed oils.
6. Spread with sunflower oil a nonstick pan, heat and fry the fish till its golden from both sides.
7. Sprinkle the “stamnagathi” with some of the sauce you’ve made, spread it on a dish and put the hot fish over it.
8. Drizzle with more sauce and serve with a bunch of potato sticks over the fish, garnishing with the chopped parsley.