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PanagiotisĀ“s Home-Cured Fish

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Margi Cintrano View Drop Down
Master Chef
Master Chef

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6243
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    Posted: 15 November 2012 at 03:11
Panagiotis Drossos is the CEO of HEPO, the Hellenic Foreign Trade Ministry, and when we had met at Salon Gourmet, the International Trade Fair, held yearly in the Madrid Capital, I had the wonderful opportunity of interviewing him, and writing about the amazing Greek Luncheon we had at El Corte Ingles Department Store Restaurant. Here is one of the stunning appetisers we had, created by one of GreeceĀ“s most talented and internationally acclaimed culinary artists, who prepared the magnificant lunch for a group of HEPO members and the Press.   
Photo: 123rf - Public Domain.
Tuna, Swordfish & Salmon Platter Carpaccio.
2 whole fish ( 400 grams each ) of: Cod, Monkfish, Tuna, Tunny, Hake, Trout, Salmon, Shrimp or Lobster; a firm white or coral fish variety or Shellfish
1 1/2 tsps. of sea salt
Evoo ( extra virgin olive oil of choice )
1)  slice or have sliced the fish into carpacchio extra thin slices
2) remove the skin, and salt fillets generously and place in stainless steel colander in a large bowl
3) drain for 4 to 5 hours in refrigerator
4) rinse the fish extremely well, under running water and pat dry thoroughly; and leave in bowl
5) Blend or electrically mix the following ingredients:
1 1/3 ounces of Evoo
1/3 oz. fresh lemon juice
1 oz. fresh squeezed orange juice
1/3 oz. fresh squeezed Ruby Red Grapefruit juice
3 grams of Mustard Powder
3 grams of orange zest
3 grams of lemon zest
1 tsp. minced mint or spearmint leaves
a handful of green peppercorns
sea salt sprinkle to taste
6) in another large bowl; stir the following:  1 orange sliced in chunks , 1/2 grapefruit cubed, 2 tblsps. of Granny Apple drizzled with lemon to prevent dis-coloring; 1 tblsp. of toasted pinenuts or Sub (; a hefty handful of Pistachios de-shelled; 2 tbslps. fresh basil minced and 2 tblsps. fresh parsley minced  
7) strain fish from the Evoo
8) place the fish on a large platter and surround with the Garnish ( number 6 ) and drizzle Greek fruit sauce and serve with crackers, bread sticks, Pita or Focaccia toasted hot.
Can employ all firm white or coral fish varieties, ocean, river, lake varieties. 
The next time, I prepare some in  December over The Holidays, I shall post a Pictorial.
Margi Cintrano.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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