My mother today has celebrated her day with her brother who lives in Chicago. This reunion in Athens, called for a lunch that would have variety and taste. Here is the menu I created for the day:
- Fish Soup
- Fried Skate with Garlic Sauce
- Baked Shrimp Dish
- Seasonal Fruits
I served the Asyrtiko made by Sigalas which in my view is a superb white wine to go with seafood, while the fruits were accompanied by Limoncello.
For the fish soup I used the head of a common dentex (synagrida in Greek) and vegetables.
I boil the vegetables first in a big pot, and take them out to rest after 40 minutes, while the fish is cooking.
I use carots, onions, celery, tomatoes, and potatoes, and season with coarse sea salt and black pepper.
After the meat is cooked, I separate it from the rest of the head structure, which I serve separately. The fantastic chunks of meat I put in the serving container. In the meantime, I had put all the vegetables in the blender, and after that I added the stock. The result was more tha satisfying.
I continue with the next dish, fried skate with garlic sauce. I find skate one of the best fishes, as it is light and tasty. I particularly like the texture of the flesh and the soft bones. Please note the size of the fish. In the Aegean Sea, they are small, unlike the huge skates I have seen and tasted in England!
I just cut them with scisors, coat with flour and fry in olive oil. I serve with a garlic sauce that has a touch of mustard, lemon, olive oil and coarse sea salt.
On to the next dish, that is fresh shrimp baked in a mix of mashed potatoes, mustard, eggs, a bit of truffle oil, and cumin.
I bake for 40 minutes in 200 degress Centigrade, and the result is more than satisfying!
All in all, a very satisfying lunch, a celebration of Mother’s Day, and a great way to say welcome to uncle George!