Page 89 - BLUE INK 2019

the new taste

Sea Bream with Leg of Lamb with Rakomelo

Broad Beans, Sorrel and Oven Potatoes
and Onion Cream By Head Chef AnGELoS AnGELouDIS

from AMALTHEIA RESTAuRAnT
By Head Chef KyRIAKoS MyLonAS from LA BouILLABAISSE

Ingredients for 4 Ingredients for 6

• 600g sea bream fillet • Summer savory • 2.5-3kg leg of lamb • 200g rakomelo
• 470g white onions • White wine • 2 cloves of garlic • 2 sprigs of rosemary
• 1.2l vegetable stock • 70g butter • 100g extra virgin olive oil • 2 sprigs of thyme
• 300g broad beans, • 50g extra virgin olive oil • 100g vegetable stock • 2 bunches of chervil
blanched • Clove of garlic • 2kg potatoes • Handful of lemon verbena
• 400g baby sorrel • Thyme • 100g mustard • Oregano, salt, pepper
• Handful of wild greens • Salt, white pepper
instructions Portion fish, salt and place skin side down instructions Peel potatoes, cut in wedges. Place in casserole
in oil, in cold pan. Fry for 4 min and flip. Sprinkle with with oil, stock, salt, pepper, verbena, thyme, half of mustard and
thyme, leave 1 min. Turn off heat, rest for 1 min. For the half of rakomelo. Mix well. Trim and wash lamb. Dry and make
onion cream, julienne 400g onions. Sautee in olive oil and 8 incisions at the thickest spots. Cut each garlic clove in 4 and
butter on low, so they stay white. Add thyme, garlic, salt, squeeze into incision with the rosemary twigs. Mix remaining
white pepper. Cook until soft. Place in blender and blend mustard and rakomelo and spread on meat. Salt and pepper.
until smooth and creamy. Drain. For the broad beans and Place lamb on potatoes, cover and cook in preheated oven at
sorrel, in a pot, cook a handful of wild greens in olive oil 180°C for 90 min. Clean, wash and blanch chervil. Add to
on low. Add white wine, burn off. Add vegetable stock and Olive Crusted Red Mullet, Bass with Aromatics casserole at 70 min mark. To serve, cut lamb into cubes. Place
boil until reduced to 400ml. In a pan, sautee 70g chopped chervil on plate, lamb on top, potatoes on side. Pour sauce on
onion. Add beans and sorrel. Add broth from earlier, Cauliflower Puree and Beetroot Puree meat. Garnish with roasted baby tomatoes, paprika oil, pinch
boiling for 1 minute. Serve, sprinkling with summer savory. of smoked paprika and verbena.
and Citrus & Basil Sauce By Head Chef IRAKLIS APoSToLIDIS
from InBLu ALL DAy LounGE BAR RESTAuRAnT
By Head Chef DIonySIS ZACHARoPouLoS
from KooL LIFE BAR RESTAuRAnT Ingredients for 4

Ingredients for 4 • 4 bass fillets • 50g verbena
• 100g chervil • 2 leeks
• 8 small red mullets, filleted • 200ml mandarin juice • 100g Mediterranean • 2 onions
• 200g dried olives • 100ml lemon juice hartwort • 3 beetroots
• 200g dried breadcrumbs + 1 lemon for the sauce • 200g rumex leaves • 100g butter
• Zest of 2 lemons • Bunch of fresh basil • 100g chard • Juice of 3 oranges
• Extra virgin olive oil • 300g pears, peeled • 100g fennel leaves • Extra virgin olive oil
• 200ml orange juice • 1kg cauliflower florets • 50g dill • Salt, pepper
• 50g parsley
instructions For the sauce & puree, boil pears in tangerine
and orange juice. once soft, add lemon juice and basil. Blend instructions Finely chop all aromatic herbs. In a pot, sautee
and strain. Boil cauliflower until slightly soft. Puree until smooth. onion and leek in olive oil until wilting, add herbs. Leave to
Add salt, squeeze of lemon. For the crust, sautee breadcrumbs cook until soft – add water if they look dry. For the beetroot
until golden. Mix in dried olives and lemon zest. For the fish, puree, boil beetroot. Peel, cut in large wedges. Place back in
salt fillets. Fry skin side down until flesh is white throughout. Dry, pot with orange juice. once boiling, turn off heat. Puree with
sprinkle crust on skin. Serve fish on cauliflower puree, add salad butter, salt and pepper in blender. For the fish, sandwich herbs
and two Tbsp of sauce per portion. between fillets and roast at 190°C for approx. 14 min.

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