Monemvasia is famous for its excellent olive oil, fresh fish from the Gulf of Laconia and the Myrtoon Sea, not to mention its wonderful orchards and vegetable gardens.
Here is a recipe from the prize-winning KINSTERNA HOTEL & SPA and its Chef de Cuisine Giorgos Hapsas, inspired by the natural produce of Laconia.
Sea bream fillet, sauted and marinated in lemon pepper and olive oil, on a bed of wild greens from Mt. Parnon, poached local vegetables with a butter cream and lime sauce.
- 250 g sea bream fillet
- Lemon pepper
- 300 g wild greens in season
- 50 g carrots
- 50 g broccoli
- 50 g zucchini
- 50 g finocchio
For the sauce
- 100 g white wine
- 30 g tarragon
- 30 g peppercorns
- 1 bay leaf
- 100 g fresh cream
- 100 g butter
- 30 g lime juice
Start with the sauce. Put the wine, tarragon, pepper and bay leaf into a saucepan over a high heat until the liquid has been reduced by two thirds. Remove the remaining third from the heat and add the cream. Return to the stove and the minute it comes to the boil again, remove and add pieces of the butter while it is still cold, gradually, stirring constantly. When all the butter has been absorbed, add the lime juice. Leave aside.
Place the fish fillet in a baking dish and sprinkle liberally with olive oil, season with the lemon pepper and a little salt and set aside to marinate.
Chop the vegetables into small pieces according to preference and cook for 5-7 minutes in boiling water. Then boil the greens. Remove from the heat and keep lukewarm.
Heat a little oil in a frying pan and sear the fish well on both sides.
Then return the fish to the baking dish and place in the oven at 180 C for seven minutes.
To assemble, place the greens in the centre of a large serving dish, encircled by the vegetables. Place the fish fillet on top and cover well with the sauce.
If desired, add a little freshly grated pepper.