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RECIPES

Recipes for PRIMUS Sea bass and Gilt-head bream by Executive Chef Mr. Konstantinos Vasalos:

 

MARINATED PRIMUS SEA BASS

INGREDIENTS AND PREPARATION METHOD FOR 4 SERVINGS

4 fillets of PRIMUS sea bass (120 gr. each), without skin and bones

Lemon juice  200ml

A clove of garlic finely chopped

Salt 10 gr.

Dried chili flakes (if desired)

Capers 40 gr.

Mustard  40 gr.

Finely chopped parsley  5 gr.

Olive oil  50 ml

Preparation method

Cut the fillets in the size and shape desired. Put them in a stainless steel or glass dish and cover them with the marinade prepared with the lemon juice, garlic, salt and chili. Let the fillets soak into the marinade as long as needed for them to “be cooked” (1 to 3 hours). Then remove them from the marinade and put them in another dish, adding the olive oil, mustard, capers and parsley. Stir the ingredients to uniformly mix them and serve. In the photo above they are served over rocket salad leaves.

 

PRIMUS SEA BASS WITH MUSHROOMS

INGREDIENTS FOR 4 PRIMUS SEA BASS (400-450 gr. each)

Butter 120 gr.

Fresh mushrooms 800 gr.

Finely chopped garlic 30 gr.

Finely chopped onion 120 gr.

Tomato paste 20 gr.

De-seeded and diced tomatoes 150 gr.

Finely chopped parsley 30 gr.

Firm and ripe tomatoes, thinly sliced

Salt, pepper

Melted butter 20 gr.

Kefalograviera (hard cheese)20 gr.

Preparation method

Deboning the fish, stuffing it with mushrooms and roasting Take the scales off. Remove the gills from the head and the intestines from the belly cavity. Rinse thoroughly. Cut the dorsal fin (on top) and the pectoral fins (on the sides) with a pair of fish cleaning shears. Using an appropriate knife, cut from the top, alongside the backbone, on both sides of the fish. Then cut both ends of the backbone, (head and tail end) and open the fish, so that the empty cavity resembles a boat.

In a wide skillet, sauté the mushrooms with butter. When the liquid is evaporated and they are slightly browned, add the garlic and after 2 minutes add the onion as well. When the onion becomes tender, add the tomato paste to sauté and then add the tomatoes. When all liquids are evaporated, add salt, pepper and parsley.

Then stuff all the opened fish with the mushrooms. Cover the mushroom evenly with the tomato slices, making sure they are covered well. Pour 10 gr. of melted butter and sprinkle with the 10 gr. of kefalograviera. Place the fish in the baking tray and… Roast in preheated oven at 170 degrees Celsius for approx. 20 minutes.

 

PRIMUS SEABASS WITH SPINACH AU GRATIN

INGREDIENTS FOR 4 PRIMUS SEA BASS (400-450 gr. each)

FOR THE SPINACH

Butter 100 gr.

Finely chopped onion 120 gr.

Spinach (the leaves)  800 gr.

Finely chopped green onions 80 gr.

Finely chopped 15 gr.

Grated kefalograviera cheese 100 gr.

Salt, white pepper

Scald the spinach. Sauté the onion in butter. When the onion becomes tender add the spinach and let it cook, stirring regularly, until all the liquid is evaporated. Then add the green onions and the dill and stir over heat for another 2-3 minutes. Finally, add the kefalograviera and the salt and pepper, as needed.

PREPARATION OF THE BÉCHAMEL

Milk300 ml  

Butter30+10 gr.

Flour 30 gr.

Eggs 2 eggs

Grated kefalograviera cheese 40+10 gr.

Salt, white pepper

Heat the milk in a saucepan. Melt butter in another saucepan and add 30 gr. of flour sautéing over low heat. Add milk before the flour starts to brown and stir. When the sauce comes to boil and thickens, remove from heat and add the eggs, salt and pepper as needed, as well as the 40 gr. of kefalograviera cheese.

DEBONING THE FISH, STUFFING WITH SPINACH AND ROASTING

Take the scales off. Remove the gills from the head and the intestines from the belly cavity. Rinse thoroughly. Cut the dorsal fin (on top) and the pectoral fins (on the sides) with a pair of fish cleaning shears. Using an appropriate knife, carve from the top, alongside the backbone, on both sides of the fish. Then cut both ends of the backbone, (head and tail end) and open the fish, so that the empty cavity resembles a boat.

Add the spinach to the opened fish. Then cover the spinach evenly with the béchamel sauce. Pour the 10 gr. of melted butter and sprinkle with the 10 gr. of kefalograviera. Place the fish in the baking tray and…

Roast in preheated oven at 170 degrees Celsius for approx. 20 minutes until the béchamel is evenly browned.

 

PRIMUS GILT-HEAD BREAM WITH LEEKS AND FENNEL ROOTS

INGREDIENTS FOR 4 PRIMUS GILT-HEAD BREAM (400-450 gr. each)

Olive oil 100 ml

Finely chopped garlic 30 gr.

Leeks sliced into rings 250 gr.

Sliced fennel roots (finocchio 350 gr.

Tomato paste 40 gr.

Dry white wine 100 ml

De-seeded and hand-grated tomatoes 650 gr.

Finely chopped parsley 20 gr.

The leaves from a fresh rosemary sprig

Salt, pepper

Stuffing ingredients

Olive oil  40 ml

4 medium-size firm and ripe tomatoes, diced

Finely chopped parsley 10 gr.

Finely chopped garlic  20 gr.

Salt, pepper

Mix all the stuffing ingredients together in a bowl.

Preparation method

Take the scales off. Remove the gills from the head and the intestines from the belly cavity. Rinse thoroughly. Cut the dorsal fin (on top) and the pectoral fins (on the sides) with a pair of fish cleaning shears. Place the fish on a cutting board and carve them in the center using a knife, from the end of the head to the tail and alongside the backbone. Then detach the flesh from the backbone with the knife, lift it up and add the stuffing ingredients inside.

Preparation of the sauce

In a wide skillet sauté the garlic and after 2 minutes add the leaks and the fennel roots. Cook until tender, add the tomato paste, sauté and douse with wine. Then add the grated tomatoes. When the liquid is evaporated, add the salt, the pepper and the parsley. Let the sauce simmer for a few minutes....

Then add the sauce and place the fish in the baking tray and…

Roast in preheated oven at 170 degrees Celsius for approx. 20 minutes.

 

PRIMUS GILT-HEAD BREAM WITH TRI-COLOR PEPPERS

Ingredients for 4 PRIMUS gilt-head bream (400 - 450 gr each)

Olive oil 100 ml

Finely chopped garlic 30 gr.

Onion cut in rings   120 gr.

Tomato paste 40 gr.

Dry white wine 100 ml

De-seeded and hand-grated tomatoes 850 gr.

Red peppers  100 gr.

Yellow peppers 100 gr.

Green peppers  150 gr.

Finely chopped parsley  20 gr.

Salt, pepper

Stuffing ingredients

Olive oil 40 ml

4 medium-size firm and ripe tomatoes, diced

Finely chopped parsley 10 gr.

Finely chopped garlic  20 gr.

Salt, pepper

Florina peppers 80 gr.

Mix all the stuffing ingredients together in a bowl.

Preparation method

Stuffing the fish with diced tomatoes and roasting

Take the scales off. Remove the gills from the head and the intestines from the belly cavity. Rinse thoroughly. Cut the dorsal fin (on top) and the pectoral fins (on the sides) with a pair of fish cleaning shears. Place the fish on a cutting board and carve them in the center using a knife, from the end of the head to the tail and alongside the backbone. Then detach the flesh from the backbone with the knife, lift it up and add the stuffing ingredients inside.

Preparation of the sauce

In a wide skillet sauté the garlic and after 2 minutes add the onions. Sauté until tender, add the peppers and after they become tender as well, add the tomato paste, sauté and douse with wine. Then add the grated tomatoes. Let the sauce simmer for a few minutes and when most of the liquid is evaporated add the salt, pepper and parsley.

Then add the sauce and place the fish in the baking tray and…

Roast in preheated oven at 170 degrees Celsius for approx. 20 minutes.

 

‘MEDITERRANEAN” PRIMUS GILT-HEAD BREAM WITH OLIVES AND CAPERS

Ingredients for 4 PRIMUS gilt-head bream (400 - 450 gr each)

Olive oil 100 ml

Finely chopped garlic 30 gr.

Finely chopped onion 120 gr.

Tomato paste  40 gr.

Dry white wine 100 ml

De-seeded and hand-grated tomatoes 850 gr.

Rinsed capers 100 gr.

Green olives without the pits 150 gr.

Finely chopped parsley 20 gr.

The leaves from a fresh rosemary sprig

Salt, pepper

STUFFING INGREDIENTS

Olive oil 40 ml

4 medium-size firm and ripe tomatoes, diced

Finely chopped parsley 10 gr.

Finely chopped garlic 20 gr.

Salt, pepper

Mix all the stuffing ingredients together in a bowl.

PREPARATION METHOD

Take the scales off. Remove the gills from the head and the intestines from the belly cavity. Rinse thoroughly. Cut the dorsal fin (on top) and the pectoral fins (on the sides) with a pair of fish cleaning shears. Place the fish on a cutting board and carve them in the center using a knife, from the end of the head to the tail and alongside the backbone. Then detach the flesh from the backbone with the knife, lift it up and add the stuffing ingredients inside.

PREPARATION OF THE SAUCE


In a wide skillet sauté the garlic and after 2 minutes add the onions. Cook until tender, add the tomato paste, sauté and douse with wine. Then add the grated tomatoes. Let the sauce simmer for a few minutes.... and when most of the liquid is evaporated, add the capers, the olives, the rosemary, the salt, the pepper and the parsley.

Then add the sauce and place the fish in the baking tray and…

Roast in preheated oven at 170 degrees Celsius for approx. 20 minutes.

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