Athenian is one of the appetizers of Greek cuisine of the ’70s that made a splash in the once-societal living rooms and on the Sunday tables of urban homes. Homemade mayonnaise, enhanced with vegetables and boiled fish make up this retro dish that is experiencing a new career since many chefs have included it in their menus in recent years.
Ingredients for 2 people
200 gr. cleaned grouper fillet 400 ml vegetable broth
50 ml white wine 2 pcs. star anise 1 tsp. coriander seeds
1 tsp. black peppercorns 1 medium onion, chopped
1 celery stalk, chopped 1 carrot, chopped
1 thyme stalk 2 tbsp. olive oil 100 ml mayonnaise 1/5 bunch of dill, chopped 1/5 bunch of parsley, chopped 1 medium carrot, peeled and chopped 1 small potato, peeled and chopped 1 sprig of fresh onion, chopped
10 g. capers, drained and chopped salt and pepper to taste
Step 1: Boil in a saucepan together the vegetable stock, wine, star anise, coriander seeds, peppercorns, onion, celery, carrot, thyme and finally the olive oil.
Step 2: Salt and pepper the fish fillets, put them in a perforated container and place it on the saucepan, to steam for about 8’. Then remove and let the fish cool.
Step 3: Strain the broth in which we cooked the fish and bring it to a boil again, along with the carrot and potato, for about 5 minutes. Strain the vegetables and let them cool.
Step 4: Place the fish in a bowl, add the vegetables and add the mayonnaise, spring onion, capers and herbs. Mix to incorporate all the ingredients and place the mixture in the refrigerator to freeze.
Step 5: Serve the salad on a shallow plate, garnish with the tobiko and ouzo pearls.*
TIPS
– If you can’t find ouzo pearls in the store, chives are also a great alternative.
– Athenian fish is made with boiled fish left over from soup or roasting. It is usually made with grouper, but there is no need to use expensive fish for this recipe, since it will be just as delicious with more affordable fish, such as cod.
-It is good that the fish is not boiled too much and is dry of liquids so that they do not make the mayonnaise runny.
– Other vegetables are also suitable, such as peas and, in addition to capers, pickled cucumbers.
-The result increases in taste value with homemade, well-made mayonnaise.
– The classic serving required presentation with a composition in the shape of a fish. On a large, long, narrow platter, we place the head and tail of the fish at both ends. In the center, we form the shape of the fish with the fish-vegetable mixture. Decorate the body of the fish and the sides of the plate with a few potato cubes, carrot sticks, cucumbers, capers and garnish with parsley leaves and lemon zest.
How to make homemade mayonnaise
