LAVRAKI RECIPES
GRILLED WHOLE FISH WITH LEMON EMULSION RECIPE | MARTHA STEWART
In Greece, Mediterranean sea bass is known as "lavraki," and is considered a prized fish in Europe. Try this flavorful recipe from chef Jim Botsacos of Molyvos restaurant for your own Greek feast.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 6
Steps:
- Preheat a grill pan or grill to medium heat.
- Working with one fish at a time, use a sharp boning knife, to make a slight incision at the top of the dorsal fin just below the head. Continue making a slight incision, pushing the knife against the bone all the way down the spine and stopping just above the tail. The head and tail should remain intact. Turn fish over and repeat process on opposite side.
- Lay each fish parallel and make an incision from the top base of the head, scoring right down behind the gill. Repeat process on tail end. Turn fish and repeat on opposite side.
- Brush fish with olive oil and season with salt and pepper outside and inside the cavity. Lay fish inside a grilling basket and close. Place in basket or place fish, skin-side down, on grill and cook, moving occasionally, 10 to 12 minutes. Turn and continue cooking until skin is charred and crispy and flesh is opaque, 10 to 12 minutes more.
- Serve whole, garnished with chives and oregano and served with emulsion, or serve filleted by removing head and tail and reserve to use with fish. Using a thin knife, remove the rear of the dorsal fin, starting from where the base of the head was all the way to the tail, and place the knife at the base where the head was, lifting up the center bone. Once fish is opened, remove center bone using the knife or a small fork, remove bones from where the ribs would be, one at a time. Check to make sure all bones are removed.
- Arrange fish opened and butterflied on serving plate, drizzled with emulsion and garnished with chives and oregano. Place head and tail at either end of the fish to give the appearance of a whole fish.
GREEK SEA BASS (LAVRAKI), RECIPE PETITCHEF
Recipe Main Dish Greek sea bass (lavraki) - Recipe Petitchef
Provided by symposio
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Clean and scale the fish, making sure you clean inside the head and stomach. Salt the fish both outside and inside the stomach and set aside.
- Cut 6 horizontal slices from each tomato. Place 3 tomato slices in a row in the centre of each sheet of greaseproof paper. Place the fish on top of each row of tomatoes.
- Put equal amounts of garlic, parsley and oregano in the stomach of each fish. Sprinkle olive oil over the fish.
- Place 3 tomato slices on top of each fish. Wrap each fish in the greaseproof paper fairly tightly.
- Place all 4 in an oven dish and add the remaining olive oil, the white wine and 1 cup of water.
- Bake in a pre heated oven at 180 degrees Celsius for about 45 minutes.
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