Ambassadeurs Cookbook- Flavors of Greece

Red Mullet,garlic bread and parsley,cauliflower puree - Chef Tziovaras Dimitris

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Ambassadeurs Cookbook is a fine flavors collection of Greece and recipes by Greek Chefs cooking with excellent quality local ingredients.

Sardines stuffed with herbs in frumenty crust, citrus sauce and tomato emulsion

Chef Michael Zacharis

Ingredients:

For the sardines

500 gr. sardine fillets
50 gr parsley
20 gr basil
2 t.s. oregano
1 lemon (juice & zest)
1 t.s vinegar
10 gr salt
2 gr fresh black pepper

For the frumenty crust

2 eggs
300 gr flour
300 gr frumenty
frying oil

For the tomato emulsion

150 gr tomato paste
30 gr garlic
30 gr olive oil
50 gr water
salt/pepper/sugar

For the citrus sauce

juice from 1 orange
juice from 1 lemon
juice from 1 blood orange
30 ml water
5 gr corn flour

Sardines with herbs and frumenty crust
Omikron meze

Cooking instructions:

Clean and debone the sardines.Put them in a bowl with the vinegar and salt for 10’.

In a mixer bowl add the herbs, the lemon zest & juice and the garlic.Blend until you have a smooth paste.Use the paste to stuff the sardines.Refrigerate for 1 hour at least.

In a mixer bowl put the frumenty and blend until you have a flour like texture.

Prepare 3 bowls : 1 for the flour, 1 for the eggs and 1 or the frumenty.

Dip the sardines, as texted above, one at the time and deep fry them until you have a golden crust.

In a small pot, add all the ingredients for the tomato emulsion & cook for 30’ in medium-high heat and then blend until you have a smooth texture.

For the citrus sauce ,simmer all the ingredients in a low to medium heat.Until you have 2/3 of the primary quantity.

Tip:When frying the sardines ,add enough oil to cover the fish and cook to a medium high heat.
Tip 2:You can keep some frumenty pieces unblended for an extra crispy result.

Chef’s tip : This recipe is perfectly showcased with the use of frumenty by Adamantina

Check out his Signature dishes

Chef’s bio

Chef Michael Zacharis born and raised in Piraeus, as his parents and grandparents stem from Piraeus.After high school, he studied in a private cooking school (Le Monde).He worked in hotels and restaurants both in Greece and abroad.The last 6 years ,his love for gastronomy, led him to become a cooking teacher in a public cooking school & he is a certified teacher from the Greek state.His love for Greek and Mediterranean cuisine, along with his trips abroad and Spain especially, led him to choose the tapas/meze philosophy as his most loving gastronomic influence and way of cooking.Fish and seafood, his most favoured ingredients, which you can find in a plethora at Omikron meze of Kastelorizo group.