Ancient Greek Gilt – head bream with cheese and oil – Arxaies tsipoures me tyri kai ladi

Greek: Αρχαίες τσιπούρες με τυρί και λάδι
Serves / Yields: 4 persons
Season: All season

Ingredients

  • 1 ½ kg gilt – head bream fish
  • 225 gr pecorino romano cheese
  • 3 spoons olive oil
  • 1 tea spoon salt
  • 1 tea spoon cumin

Method

Clean the fish and scrape the scales carefully. Remove head and tail. Mash the cheese and beat it in a mixer with the olive oil. Baste a baking pan with oil and place the fish into it. Spread half of the cheese mixture on top of the fish and ensure that it is well covered by the mixture. Turn the fish upside down and spread the other side with the rest of the cheese mixture. Preheat the oven in 220 C and bake the fish for 10 – 15 minutes. Remove from the oven turn it upside down carefully and bake for another 10 – 15 minutes. Mix the cumin with the salt and dredge it over the cheese crust. Sprinkle the fish with one spoon olive oil and serve.

Ancient Greek Fish with coriander – Arxaio psari me coliandro

Greek: Αρχαίο ψάρι με κόλιανδρο
Serves / Yields: 2 persons
Season: All season

Ingredients

  • 2 spoons of coriander seeds
  • 1 tea spoon salt
  • 2 steaks cod
  • Vinegar, made from white wine.

Method

Preheat the oven in 190 C. Place the coriander seeds in a baking pan and bake them for 10 minutes. Let them coo for some minutes. Mash them with a mortar together with the salt. Drain the fish steaks and remove any tiny bones you can find. Sift them with the coriander mixture and place them in a baking pan (baste the baking pan with oil). Cover the pan and place it in the oven. Bake the fish for 20 – 25 minutes. Remove from the oven, sprinkle with vinegar and serve hot.
Note: Do not forget to sprinkle with vinegar.

Ancient cooked tuna – Fileta tonou sti katsarola

Greek: Φιλέτα τόνου στη κατσαρόλα
Serves / Yields: 4-6 persons
Season: All season

Ingredients

  • 8 tablespoons olive oil
  • 8 leek cut in rounds
  • 8 celery sticks finely chopped
  • 1 full teaspoon rosemary
  • 1 full teaspoon thyme
  • Salt and pepper
  • Half of a medium sized cucumber cut in rounds
  • 2 1/2 cups water
  • 2 1/2 cups dry white wine
  • 6 pieces of tuna

Method

Heat the oil in a large saucepan and saute the leeks and the celery until soft. Add the herbs, the cucumber, the water, and the wine. Mix well and put the tuna slices on top of the vegetables. Cover the pan and boil on a low heat for 30 – 45 minutes, according to the thickness of the tuna. Serve with rice and a green tossed salad.