Fish

Baked trout

Macedonian

Ingredients for 2 people

Two trouts

5 tablespoons butter

4 potatoes

salt

pepper

oregano

lemon slices

Directions

Remove the scales and the guts of the fish.Rinse under cold water and add salt.Slice the potatoes and place them on a buttered cooking pan.

Sprinkle the trouts with a little oregano inside their belly and add them to the pan with the potatoes, along with some water.

Melt the butter and pour it over the rest of the ingredients.Bake in a preheated oven at 180 degrees for 45 minutes.Just before our dish is ready, place the lemon slices on top of the trout.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Fish from Doirani (Goulianos/Sheatfish)

Ingredients for 2 people

4 slices Goulianos* (sheatfish)

paprika

1 cup cornmeal

frying oil

salt

Directions

Rinse thoroughly the fish and slice it.Mix the cornmeal with a little paprika and a pinch of salt. Dip the fish slices in the flour, making sure it’s spread evenly.

Heat the frying oil and deep fry the fish until it’s golden.

Before serving, right after we take the fish slices out of the pan, place them onto paper towels to absorb the extra oil.

*Gulianos: fish from Lake Doiran, Kilkis

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Hapsia

Pontian

Ingredients for 4 people

1 kg anchovies

2 cups cornmeal

1-2 leeks or green onions

olive oil

salt & pepper

Directions

Clean the anchovies; remove the heads and central bones. Open them in half, rinse them thoroughly under cold water, let them drain and add salt.Knead the flour with a bit of warm water, salt and the chopped leeks or onions.Spread the dough on a greased baking pan and place the anchovies on it.Pour the olive oil on top and bake for 15 minutes at 180 degrees until they turn golden.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Hapsopilafo

Pontian

Ingredients for 4 people

• 1/2 kg fresh anchovies
• 1 cup rice
• 1 onion
• 1/2 cup oil
• 1/2 bunch parsley
• salt & pepper
• 2 cups water

Directions

Clean the anchovies; remove the heads and central bones. Rinse them thoroughly under cold water and let them drain.
Sauté the onion, add the rice, water, salt and pepper. When the rice is half-boiled add the “hapsia” (anchovies) and let it simmer until all the water is absorbed.
Sprinkle with parsley and serve.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer