Greek Athenian Salad

How to make a Greek Athenian Salad.

Ingredients: Serves 4

  • 1 kg scorpion fish
  • 400 g potatoes
  • 1 carrot
  • 1 stick celery
  • 1/2 celery root
  • 50 g capers
  • 200 g mayonnaise
  • 1 1/2 litre water
  • 2 bay leaves
  • 1 star anise
  • salt
  • pepper
  • lemon zest of 1 lemon
  • lemon juice of 1 lemon
  • 2 tablespoons dill

To serve:

  • lemon
  • pepper
  • dill

Method:

  1. In a pot add the scorpion fish, water, bay leaves, star anise, salt, and transfer it over medium heat.
  2. Cover with the lid and boil for 20 minutes.
  3. Strain and transfer the stock back into the pot.
  4. Shred the fish, cover it with plastic wrap and set it aside.
  5. Cut the carrot, celery, potato, and celery root into small cubes, and add them to the pot with the stock.
  6. Boil over medium heat for 15 minutes, until they are tender.
  7. Strain and set aside.
  8. Put the fish into a serving bowl, add the lemon zest and juice, and mix.
  9. Add salt, pepper, the vegetables, the dill finely chopped, the capers, the juice of ½ lemon, and mix.
  10. Add the mayonnaise and mix gently until all the ingredients are coated.
  11. Serve with lemon slices, dill and pepper.
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