PROVISIONING

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The passion of our provisioning teams is evident. They will do all that they can to make sure that not only  you get the provisions you need, when you need them and where you need them, but also at a competitive price. If things go wrong, they are on-hand to make sure that issues are resolved.

A1 has great connections both within Greece and abroad meaning that we can access items quickly and achieve economies of scale that you benefit from.

Ask our teams what they can do and they will pull out all the stops to try to out-perform. That is passion.

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Sea Bass with Stamnagathi and Masticha


Two Sea Bass fillets 200g each
Stamnagathi 500g
A clove of garlic, Olive oil, salt and pepper

Sauce
Fish stock 500g
Aromatic garnish:
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.

Sauce
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.