Savoro, which means sour, is a sauce which my mother used to make whenever we had fried fish such as red red mullets (μπαρμπούνι), mullets (κουτσομούρα) or other fish like bogue (γόπα) etc. The combination of vinegar and rosemary is a method they used to preserve food back when there were no refrigerators.
Fish and Seafood
One of my favourite salads I love pairing with fish, is my mom’s beet salad with roasted beetroots, boiled potatoes and eggs, tomato and cucumber served with a simple vinaigrette.
Grilled sardines are a common menu item at many Greek restaurants, called “tsipourakika”, served as an appetizer.
Lavraki (Dicentrarchus labrax or seabass) is one of the fish we love and I cook very often and this is a very easy way to prepare it.
Revithokeftedes me Garides are Chickpea Patties with Shrimps. During Greek Orthodox fasting period seafood is allowed to be eaten, so I decided to incorporate some shrimps in the patties.
Shrimp Saganaki is an appetizer made with shrimps and tomato sauce. Saganaki takes its name from a frying pan with two handles called “sagani”.
Kalamaria (pr. kah-lah-MAHR-ghia), is a very popular dish in Greece and Cyprus, especially during Lent when seafood is allowed to be eaten.
Although we can eat all sorts of delicious food during Lent I find it difficult to cook dried legumes or just vegetables on Sundays as Ι have always connected Sunday cooking with meat dishes.
Ginger salmon and spice rubbed salmon are two recipes I recently made, both with excellent flavours. They are so simple to throw together, yet they taste like eating salmon in an expensive restaurant.
Whether you are making Sweet or Savoury fillings for your vols au vent, these elegant vols au vent will surely impress your guests!
This Linguine with Calamari dish is delicious and full of Greek flavours.