by Lefteris Lazarou<\/p>\n
The most awarded chef of Greek gastronomy, Lefteris Lazarou, leads us to a delicious summer recipe for filleted fish kolios in the oven with fennel and fennel salad. Let’s make it!<\/p>\n
FOR THE FISH<\/p>\n
300 gr. kolios fillet
\n50 gr. virgin olive oil
\n1 gr. dry tarragon
\n10 gr. lemon juice
\n10 gr. fresh chopped fennel
\n100 gr. unsalted vegetable broth
\n15 gr. Florin pepper cut into small squares
\n5 gr. salt
\n5 gr. minced garlic<\/p>\n
for the fennel salad<\/p>\n
100 gr. fennel cut on a mandoline into thin slices
\n2 gr. lime zest
\n2 gr. salt
\n20 gr. Virgin olive oil
\n30 gr. pomegranate
\n10 gr. lemon juice
\n100 gr. Orange juice
\n5 gr. fresh chopped fennel<\/p>\n
PLATE PLACEMENT<\/p>\n
PER PORTION<\/p>\n
A few sprouts or any edible leaf we have for garnish.
\nA few drops of virgin olive oil.<\/p>\n