Sea Bass Plaki

serves 4

4 Pc. of 8 oz. Sea Bass Filet
2 oz extra virgin olive oil
1 Onion cut ¼ inch thick
1 Tomato cut ¼ inch thick
8 Pieces of Fingerling Potatoes cut in half
1 Tbsp. Shallots
2 Tbsp. Capers
1 Tbsp. Fresh Oregano
1 Cup White Wine
2 Tbsp. Butter
Sea salt and freshly ground pepper to taste

In a skillet sear the Sea Bass in Extra Virgin Olive Oil. Remove and set aside. Sauté the sliced onion on both sides and add the Sea Bass fillets over the inions .Place the tomato slices over the fish and add the potatoes, shallots, capers and oregano. Add the White Wine and Butter and transfer everything to a clay vessel .Now you can add the sea salt and the pepper . Bake it for 15-20 minutes in a, at 350 degrees.




Kali Orexi



Chef Gregory Zapantis

Langouste Fricassee

Can be substituted with North American Lobster

4 main course entrees

1 ¼ -1 ½ lb Lobsters
½ cup Olive oil
1 cup White wine
1 ea Medium onion finely chopped
1 cup Scallions, chopped
¼ cup Dill, chopped
Salt and Pepper to taste
2 ea Romaine Lettuce shredded
4 cups Fish broth or Vegetable broth
3 ea Eggs
¼ cup Lemon Juice

Procedures:
1. Rinse the lobster under cold running water. Cut the lobsters lengthwise with a large chef’s knife in a large pot
2. Sauté the lobsters in the olive oil for 6-8 minutes. Add the diced onions stirring every minute or so after the onions become translucent.
3. Add the scallions and the dill. Deglaze the pot by adding the white wine. Cook off for 2-3 minutes add the fish or vegetable broth simmer for 12-14 minutes.
4. Add the romaine to the lobster, take one cup of juice from the lobsters and set aside.
5. In a blender or a mixer beat eggs thoroughly, slowly add lemon juice and hot lobster broth and continue beating for 1-2 minutes.
6. Add the egg lemon lobster sauce in the pot over the lobsters gently.



Kali Orexi

Chef Gregory Zapantis