GREEK SEAFOOD DISHES

 

Greece is surrounded by sea.  Since antiquity, Greeks have been a seafaring nation and experienced fishermen.  Here are several Greek seafood dishes:

                                                AVOCADO PRAWN SOUP 

This is a lovely iced soup, which is really a full meal.  It is estimated that about 90% of the avocado production in Greece is grown in western Crete due to climatic and soil conditions which are ideal for avocado cultivation.

5 ripe, flawless Cretan avocados, peeled, stoned, blended and sieved

2 tbsp lemon juice

The grated rind of 1 lemon

15-20 large prawns, shelled and deveined

125 ml (1/2 cup) dry white wine

125 ml (1/2 cup) vegetable stock

1 sprig of rosemary

500 ml (2 cups) vegetable stock

250 ml (1 cup) vegetable stock for thinning down the soup 

250 ml (1 cup) of Greek yogurt

2 tbsp cornflour

Salt, pepper and Cayenne pepper to taste

Snipped chives

First saute the prawns in a large, deep frying pan with the wine, a little vegetable stock, and a rosemary sprig for 2 minutes on one side and 1 minute on the other.  Then remove the prawns with a slotted spoon, sprinkle with very little salt and pepper and refrigerate.   

Pour the stock into the frying pan and cook vigorously, scraping the residue.  Mix the cornflour with a little cold water and the yogurt until smooth, add a little salt, and simmer, uncovered, for about 10 minutes until it thickens then cool, and chill.

In a large bowl combine the blended avocados with the stock, adding more stock if the soup seems too thick. Taste and add more salt, pepper, if necessary, and a pinch of Cayenne pepper.  Cover the bowl and chill. 

Just before serving, add the prawns and sprinkle with snipped chives.      

 

                                  ANCHOVIES WITH GARLIC AND OREGANO

A lovely Greek hors d’oeuvre.

 

1 kg (2 lb) fresh anchovies

125 ml ( ½ cup) olive oil

6 cloves of garlic, peeled and finely chopped

The juice of 2 lemons

1 tsp dry oregano

Salt and freshly ground black pepper to taste

 

Scale and gut the anchovies, discard the heads, and wash thoroughly.  Sauté the garlic in olive oil.  Add the lemon juice, oregano and 250 ml (1 cup) of water and when it boils, layer the anchovies in the liquid.  Sprinkle with salt and pepper simmer for ¼ of an hour.  When cooked, only the oil should remain, no liquid.

 

 

                                                     AVGOTARACHO

This is a type of caviar made from the roes of the Flathead Grey Mullet found in the lagoons of Messologhi, Greece.  Avgotaracho is produced by drying and salting the roes, forming them into sausage shapes, and preserving them with a coating of beeswax.  Nowadays some producers have reduced the salt content for health reasons, so it is advisable to keep it refrigerated.

 

Many Greeks adore it, despite it being a very expensive delicacy.  Avgotaracho is eaten as an appetizer, thinly sliced and accompanied with a glass of ouzo.  It can be served with bread or rusks spread with lemon flavoured butter.  Also, it can be grated and used for a gourmet dish of pasta or even sprinkled over a salad.

 

The name, in most languages, derives from the Arabic BUTARIH and from the Coptic OUTARICHON.  The Greek word comes from the Byzantine Greek OOTARICHON (oon is egg and tarichon is pickled fish.  It is an ancient food product, first mentioned in the 11^th century by Samuel Seth, a Jewish Byzantine doctor and scholar from Antioch.

 

This Mediterranean delicacy is also produced in other European countries.  In France, it is known as Boutargue, in Italy as Botargo, and in Spain Botarga.  According to Claudia Roden, Egyptian housewives used to make their own.

 

There are plenty of mullet roes for sale, nowadays, and one can find them frozen.

 

In Lebanon, it is served sliced, as in Greece.  In Sardinia, it is very popular and they produce and export it, packed in glass jars, more like a paste. 

 

Samuel Pepys, during the 17^th century, in England, recalls singing and drinking claret with botargo! It certainly is a very unusual but delicious appetizer.

 

 

We have a restricted number of crab recipes in Greece, here are two:

 

 

 

                                                       CRAB PATTIES

Do prepare these delicious patties for your family and friends.

300 g (10 oz) crab meat

100 g (3.3 oz) self-rising flour

62.5 ml (¼ cup) ouzo

1 medium-sized onion, peeled and grated

1 ½ tbsp parsley, finely chopped

1 tbsp dill, finely chopped

2 tbsp mayonnaise

Salt and freshly ground black pepper to taste

Few drops of Tabasco sauce or

1/8 tsp of Cayenne pepper

125 ml ( ½ cup) water mixed with the juice of

½ a lemon

 

75 g ( ½ cup) or more dried breadcrumbs

Sunflower oil for frying

 

In a bowl, combine the crab meat, flour, ouzo, onion, herbs, mayonnaise, Salt, pepper, tobacco and tobacco or Cayenne pepper and mix thoroughly.  Dip your hands in lemony water and shape the mixture into patties.  Coat in breadcrumbs and fry until golden brown on both sides.  Drain on kitchen paper and serve garnished with lemon wedges.

 

 

                                                  CRAB CROQUETTES

A fabulous appetizer!

 

300 g (10 oz) crab meat

3 medium-sized potatoes, boiled and mashed

2 tbsp mayonnaise

2 eggs lightly beaten

1 small onion, peeled and finely grated

1 ½ tbsp parsley, finely chopped

½ tsp Cayenne pepper

 

A little flour

Sunflower oil and a little olive oil for frying

 

Combine the 7 first ingredients together.  Shape into walnut-sized croquettes, roll in flour, and fry until golden brown.  Drain on kitchen paper.

 

 

        CREAM CHEESE WITH HERBS WRAPPED WITH SMOKED SALMON SLICES

Very easy to prepare and a great treat.

 

500 g (1 lb) smoked salmon slices

2 packets cream cheese

2 spring onions trimmed and finely chopped

1 tbsp finely chopped parsley

½  tbsp finely chopped dill

½ a lemon juice and grated rind

Salt and freshly ground black pepper to taste

A few crisp lettuce leaves

1 lemon, thinly sliced for garnish

 

Mix the cream cheese with the onion, herbs, lemon juice, and grated rind, and season with salt and pepper to taste.   Spread the salmon slices generously with the cream cheese mixture and fold each slice into s roll.  Cut in half and place on a dish garnished with lettuce leaves and lemon slices.                  

 

PLEASE DO NOT FORGET TO BE INOCULATED AGAINST THE CORONIVIRUS SO THAT YOU AND YOUR BELOVED FAMILIES REMAIN HEALTHY