Serves 4
Ingredients:
1 qt. water
1 cup Retsina Wine
1 medium sized onion, sliced
2 carrots, peeled & sliced
1 fennel cut in quart
2 bay leaves
2 potatoes, sliced ½ inch thick
4-5 springs of fresh dill
4 10oz steak cut pieces of Salmon
2 lemons
8 oz. plain yogurt
1 tsp of fresh mint, chopped
Preparation:
Mix the yogurt and fresh mint well and refrigerate.
Heat the poaching liquid (water and retsina wine) and all the vegetables and keep it simmering in a medium size sauce pot until the fennel is barely tender and the broth well flavored.
Add the salmon steaks and simmer for 15 minutes.
After the salmon is cooked, squeeze the juice of 2 lemons over the fish.
Place the salmon steaks in large bowls over the cooked vegetables and divide the broth equally between the four bowls. Just before serving add 1 tablespoon of the yogurt mint sauce over the fish.
Kali Orexi
Chef Gregory Zapantis
