We cook wonderful Vegetable Trout in the Oven with Lemon Oil ‘Mayonnaise with Kozani Yolk’, Village Sauce & Florin Pepper # Pitenis…
Or like Dried Ginger, Bukovo Sweet and the wonderful Mix of Peppers by Bagatzounis.
Accompanied by Lenten Potato Salad #Pitenis and…
Belidi Estate: Chardonnay Malagouzia
TIPs:
1. When we put strong spice on the fish we do not salt the belly. In any other case salt can be added to the abdomen.
2. The vegetables for the sauce, which we put at the base of the pan, oil them and salt them in a bowl to cause fermentation and gain a strong taste in baking.
3. At the end, before baking, add olive oil to make the crust crispier on the fish.
4. Add a little water to the lemon oil with mayonnaise so that it does not break and cut when the extra olive oil is added..
5. Slowly add the olive oil to the lemon oil, with constant flow, to be absorbed by the lemon oil and have a creamy texture.
6. Add the quick tasting broth from the vegetables and the wine to the sauce to preserve the taste and not be reduced by simply adding water.
… as always, with chefs Stylianos A.. Piteni and Giannis Giannitsa and with the help of the Responsible Food Technologist Kalea Dora, in the specially designed kitchen of the company #PitenisSA.
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