Three in One
Tina Webb, Food Stylist
2 bass (700-800 gr. approximately each)
3 fresh small crabs
2-3 branches celery
120 ml. olive oil,
thyme, lemonothymaro, verbena, fennel
2 tsp. Dirfis truffle
8 baby potatoes boiled and cut into slices
½ tsp. paprika
2 tbsp. wholemeal flour
juice of 1 lemon
Clean and filet bass keeping the skin, the spine heads. Put in a clean tulle: herbs, backbones, heads, crab and wrap.
In a deep pot put vegetables and wrapped in tulle material. Bring to a boil, add half the olive oil, lemon juice and a pinch of salt and sigomageirefete until vegetables are tender. Remove the tulle and throw its contents.
Beat soup with Blenders to obtain a creamy texture and serve in glasses or bowls garnished with some fennel.
Stir in paprika with the flour and a pinch of salt and sprinkle fillets after the cut into strips .
Sauté in 2 to 3 tbsp. olive oil for 2-3 minutes on each side until lightly browned. In the same pan saute lightly and potato slices. Placed in each dish some potato slices and top with a few strips bream. Heat over high heat the remaining olive oil and fry the skin until crisp.
Βreak into small pieces and sprinkle with the remaining salt and lemon zest and serve with the rest.
Time: 30 min
Time: 30 min