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Mingled Greek Cuisine, and more. 

Because, on an every day basis, any home cooked meal is better than any delivery.

Before mingling, read through directions, prepare ingredients and organize them on your bench in order of use. It helps in numerous way, not the least of which being a visual of relative quantities. While mingling, listen to music, taste everything at regular intervals, and keep that magnifying glass (salt) at a proper distance! 


Quick to cook and rich in protein and other nutrients, fish and seafood offer a nutritious and delicious alternative meal to earth grown protein.

Roasted Salmon with Green Salad

INGREDIENTS AND DIRECTIONS (2 generous portions)

Salmon is an oily fish, and I prefer to cook it gently without extra fat, either in a fragrant simmering liquid, i.e poaching it, or in the oven plain, and then pair it with the rest of the ingredients.


Place on a tray in a hot oven, convection mode (180 - 200 degrees Celsius):

1. Salmon fillet, 2 portions

Cook for 20 minutes, leave to cool slightly and take skin off (if not done beforehand).

Meanwhile, for the salad, mix in a bowl:

2. Green salad, 1 pc, leaves delicately separated (best done with your hands) into smaller pieces, well washed and well drained in a colander (keep in between kitchen paper sheets in an air tight container in the fridge until further use)

3. Radishes, 4 large pcs, sliced into thin rounds using a mandolin or good knife skills (keep in cold water until further use)

4. Spring Onions, 4 stalks, thinly sliced diagonally

5. Cucumber, 1 small pc, sliced into thin rounds using a mandolin or good knife skills (keep in fridge, in air tight container until further use)

For the dressing, in a bowl whisk (or shake in a jar):

6. Horseradish cream, 1 tbsp

7. Rice vinegar, 1 tbsp

8. Olive Oil, 3 tbsp, plus more if too acidic

9. Salt, 1/4 tsp

Gently mix salad with the dressing right before serving, and top with the salmon. Garnish with


10. Nigella seeds

Βaked Gilt Head Fish with Caramelized Fennel and Red Pepper Sauce


Gilt head (Tsipoura in Greek, and also referred to as Dorado) is my favourite of the "large" fish. It is quite fleshy, which means it is easier to keep moist, and it is delicious. Fennel is a wonder vegetable, nutrition wise, and in a caramelized form, utterly comforting. And the red pepper sauce is also incredibly nutritious and perfect to bind the whole dish together flavour wise.

For the fennel:

1. Fennel, 1 large pc, cut in half


Steam it for 15 minutes. Let it cool and cut it in quarters. In a pan, over medium but steady heat, melt:


2. 2 tbsp of butter

3. 1 tbsp of sugar (which you can omit if it is an issue)


Once sizzling, add fennel quarters and let caramelize about 8 minutes on each side. Turn heat off.


For the sauce, in a small pot add:


4. Red Pepper, deseeded and roughly chopped, 100 gr

5. Vegetable stock, 150ml (or other stock, or even plain water, even though the flavour will be considerably thinner)


Boil gently for 20 minutes and puree using a hand blender. Push through a strainer in a clean bowl. Allow to slightly cool before finishing the sauce off, while cooling the fish in the oven (see below)

6. Gilt head, 1 pc, medium sized, about 800 gr, cleaned from intestines, scaled, oiled and salted.

Stuff the belly with lemon slices. This helps it stay moist while cooking, because it covers the void that would otherwise cause the belly to cook faster, and bake for about 30 minutes. Turn oven off, and place caramelized fennel in the oven with the fish to warm up, while finishing off the sauce.

To finish the sauce, place the bowl on top of a pot filled with water but not touching it (ben marie) and add:

7. Egg Yolks, 2 pcs


Whisk continuously, until the sauce thickens to ribbon consistency, about 10 minutes, take bowl off the pot and add:

8. Butter, cold, 30 gr

Whisk smooth and adjust seasoning with salt.

Remove skin from fish (this should be very easily done with your hand), place each fillet on a plate with two fennel quarters, and pour sauce over.

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