A very common Meza in Korfu, only 60 km. via ferry from Bari, Puglia, Italia is Marinated northern Carp or Trout in a lovely Lime vinaigrette ...

 

INGREDIENTS:

 

2 MEDIUM CUCUMBERS

SALT AND FRESHLY GROUND RED & GREEN PEPPERCORNS

100 GRAMS OF FRESH GREEN ASPARAGUS

 

4 TROUT OR CARP FILETS

2 TBLSPS, FRESH MINCED MINT HERB

1/2 TSP. FRESH LEMON JUICE

 

FOR THE LIME VINAIGRETTE:

 

50 ML. OR 3 1/2 TSPS. EVOO ( GREEK OR SPANISH )

1 1/2 TSPS. FRESH LIME JUICE

10 SAFFRON THREADS DILUTED IN 1 TBLSP. HOT WATER ( 5 MINUTES TO SOAK )

1 TSP. MOUNTAIN HONEY ( MEDITERRANEAN )

172 TSP. DIJON

3 TBLSPS. FRESH SQUEEZED ORANGE JUICE

172 TSP. LIME ZEST GRATED

1/ 2 CUCUMBER PEELED

SALT AND FRESHLY GROUND GREEN PEPPER CORNS

 

1) SLICE THE CUCUMBER IN HALF LENGTH WISE AND USING A MANDOLIN, SLICE THE CUCUMBERS INTO LONG RIBBON SPAGHETTI LIKE STRANDS

2) SEASON LIGHTLY WITH SALT AND LET DRAIN IN A COLANDER

3) USING A VEGETABLE PARER, SHAVE THE ASPARGUS INTO THIN STRANDS. BLANCH FOR A FEW SECONDS IN SALTED WATER AND LET DRAIN AND THEN, SHOCK INTO A BATH OF ICE WATER IN A LARGE BOWL

4) WHISK TOGETHER ALL THE INGREDIENTS FOR THE VINAIGRETTE & let fish marinate for 2 hours in this marinade ... to prepare, a cebiche type marinade process ...

 

THEN:

 

5) COMBINE THE ASPARAGUS, MINT & 5 TBLSPS. OF THE DRESSING IN A LARGE BOWL AND LET STAND FOR 5 MINUTES

6) PLACE A SMALL MOUND OF THE MIXTURE IN THE CENTRE OF EACH SERVING PLATE, PLACE THE FISH FILETS ( SIMILAR TO A CEBICHE - SASHIMI - CARPACCIO ) ON TOP OF THE PLATTER AND DRIZZLE WITH THE REMAINING DRESSING. SERVE ... with Pita, or flatbread or Cretan Rusks ...

 

THIS DISH IS SERVED VERY MODERNLY ON  A LARGE SQUARE PLATTER; AS FOLLOWS:

 

THE CUCUMBER ( UNPEELED ) SPAGHETTI RIBBONS ... AND THE FISH SHALL SIT ON TOP WITH WITH THE ASPARAGUS SERVING AS PILLARS, STANDING UP ... THE VINAIGRETTE IS DRIZZLED OVER THE FISH ... AND THE MOUND OF CUCUMBER ...

 

Extraordinairely tasty ...

 

Margaux.