Greek Sea Bass Fillets

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Buonasera Ladies & Gentlemen, 
This recipe hails from the time my daughters and I resided temporarily, on a sabbatical in the Aegean, on the spectacular island of Santorini in 1992, prior to my relocation to Italia and then, The Iberian Peninsula. 

Rolled & Stuffed Greek Sea Bass or Similar White Firm Fresh Fish with Sundried Tomatoes & Saffron

3 tblsps. Evoo
300 Ml. shellfish or fish stock home made 
saffron threads ( 1 tsp. ) 
seabass fillets ( 1 per person )
sun dried tomatoes chopped finely ( 100 grams ) 
1/4 stick of butter
3 tblsps of celery finely diced 
salt and freshly ground white pepper 
2 tbsps. lemon juice fresh
oregano and parsley
2 tblsps fine grain corn flour

1) Rinse and pat dry the fish fillets 
2) combine the evoo and the lemon juice and refrigerate 1 hour
3) distribute the sun dried tomatoes and diced fine celery evenly over the fillets and season with salt and freshly grinded black pepper and roll the fillets up
4) wrap tightly in plastic wrap to secure 
5) bring the stock to boil with the lemon juice and season with salt and place the rolled sea bass fillets in it and poach for 12 minutes
6) remove the fillets from the liquid
7) strain and set aside 
8) in the same pot, melt the butter and stir in the corn flour and cook stirring over medium heat and slowly pour the stock back in, stirring constantly
9) add the saffron threads and reduce the sauce by half over medium heat
10) unwrap the fish and serve on plates with a drizzle of the sauce

*** serve with a Santorini D.O.C. White Wine and / or Prosecco, Cava or a dry white of choice and crusty warm bread.

Enjoy,
Ciao.
Margaux Cintrano. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Greek Sea Bass Fillets Posted: 24 June 2012 at 08:13
	Buonasera Ladies & Gentlemen, This recipe hails from the time my daughters and I resided temporarily, on a sabbatical in the Aegean, on the spectacular island of Santorini in 1992, prior to my relocation to Italia and then, The Iberian Peninsula. Rolled & Stuffed Greek Sea Bass or Similar White Firm Fresh Fish with Sundried Tomatoes & Saffron 3 tblsps. Evoo 300 Ml. shellfish or fish stock home made saffron threads ( 1 tsp. ) seabass fillets ( 1 per person ) sun dried tomatoes chopped finely ( 100 grams ) 1/4 stick of butter 3 tblsps of celery finely diced salt and freshly ground white pepper 2 tbsps. lemon juice fresh oregano and parsley 2 tblsps fine grain corn flour 1) Rinse and pat dry the fish fillets 2) combine the evoo and the lemon juice and refrigerate 1 hour 3) distribute the sun dried tomatoes and diced fine celery evenly over the fillets and season with salt and freshly grinded black pepper and roll the fillets up 4) wrap tightly in plastic wrap to secure 5) bring the stock to boil with the lemon juice and season with salt and place the rolled sea bass fillets in it and poach for 12 minutes 6) remove the fillets from the liquid 7) strain and set aside 8) in the same pot, melt the butter and stir in the corn flour and cook stirring over medium heat and slowly pour the stock back in, stirring constantly 9) add the saffron threads and reduce the sauce by half over medium heat 10) unwrap the fish and serve on plates with a drizzle of the sauce *** serve with a Santorini D.O.C. White Wine and / or Prosecco, Cava or a dry white of choice and crusty warm bread. Enjoy, Ciao. Margaux Cintrano.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 24 June 2012 at 13:45
	Margi - I have a deep sentimental love for Mediterranean food, maybe because I would love to visit beautiful historical and cultural places such as Santorini or Crete, but will never have the opportunity. This looks like it would be very quintissential Agean food, and I must see about trying it, perhaps with tilapia, which is available to me (frozen). Thanks for posting - Ron
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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 24 June 2012 at 13:50
	Buonasera Tas, Tilapia would work lovely with this fish dish Tas ... Santorini is an extraordinaire place visually ... It is amazing ... However, unfortunately it has become too touristy in the summer. The best time to visit is May or October once the tourists are gone ... However, there are no cars allowed on the island, just donkies for delivering the luggage ! Ciao, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 24 June 2012 at 13:55
	It is a shame that such beautiful, cultural and historic places suffer become "touristy" as you say. I lived in the Black Hills of South Dakota for a few years - a very sacred place - and the same thing happened there, too. The "no cars" rule is a good idea, in my opinion!
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africanmeat Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910	Post Options Post Reply Quote africanmeat Report Post Thanks(0) Quote Reply Posted: 25 June 2012 at 02:38
	Ron sound like you will love Crete not to touristy with whit sand good food and great ouzo. Margi this is a great recipe thanks.
	Ahron

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 25 June 2012 at 05:19
	Tas and Ahron, Crete, is an island unto itself ... the centre is chockful of wild oregano and the fragrance is beyond belief ... The northern side of the island is a tourist mecca, however, the cuisine is to die for, and the blue Aegean meeting the blue skies, and white buildings, it almost looks as if time has stood still ... It is quite beautiful, however, a drive over to the undeveloped southern coastline and cliffs on the Libyan Sea, is another adventure ... Have you ever had Barley Rusks ? They are a Barley type dark brown grain bread cracker, which is one of the popular breads in Crete ... They are sort of shaped like an uneven doughnut or bagel. However, a completely different flavor profile ... Have a lovely Monday, Ciao. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.