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Sea Bass with Stamnagathi and Masticha
Two Sea Bass fillets 200g each
A clove of garlic, Olive oil, salt and pepper
Fish stock 500g
Onion, garlic, thyme, celery, bay leaf, green pepper shards, dill root, lemon grass, pepper root, a bunch of parsley,
1g Masticha, 40 ml olive oil, salt, 1.5 grρ Xantana
Make 5 deep cuts in the fish on the skin side. Season the fillet with salt and rub with olive oil. Fry on a medium to high heat (in a non-stick pan) for three to three and a half minutes on each side.
Clean and remove the stalks from the stamnagathi. Boil for 5 minutes in lightly salted boiling water. Remove from heat and freshen in iced water and drain well. Sauté the greens in olive oil with the garlic for 3 – 4 minutes to intensify the aroma and flavours. Season with salt and pepper.
Place all of the ingredients in a pan and simmer for 45 minutes. Strain well. Add salt, Masticha, olive oil and Xantana. Blendwith hand electric mixer for 3 minutes until well combined and smooth.
On a deep plate, place the Stamnagathi in a small mound. Place the fish on top and drizzle with sauce.