INGREDIENTS FOR THE AMBERJACK
• 800g amberjack fillets, cleaned and skinned
• 400g salt
• 200g sugar
• 10g lemon zest
INGREDIENTS FOR LENTIL SALAD
• 250g Feneou lentils — yield 570 gr. boiled
• 2 bay leaves
• 60g green apples chopped
• 60g chopped celery, cleaned and peeled
• 60g peeled tomato, crushed and cut into squares
• 15g chopped dill
• 6g orange zest
• 80g olive oil
• 35g apple cider vinegar
• 9g salt
INGREDIENTS FOR THE LENTIL SALAD
• 250g Feneou lentils — yield 570g boiled
• 2 bay leaves
• 60g green apple chopped
• 60g chopped celery, cleaned with peeler
• 60g peeled tomato crushed and cut into squares
• 15g chopped dill
• 6g orange zest
• 80g olive oil
• 35g apple cider vinegar
• 9g salt
AMBERJACK PREPARATION
In a bowl, mix the sugar, salt and lemon zest. In a pan, spread a layer of the mixture and place the fillets. Cover with the rest of the mixture. Leave the fillets to pickle in the mixture for 1 hour and 20 minutes.
Once the fillets are cooked, remove them from the mixture. Rinse them well under running water and dry them on paper. Pat dry the top side with absorbent paper.
If you need to refrigerate the fillets, place them in a pan and cover them with sunflower oil. The reason we use sunflower oil instead of olive oil is because olive oil freezes in the refrigerator and the end-result won’t be as good.
If you want the fillets to be consumed on the same day, cut them into thin oblique slices and serve them with olive oil.
LENTIL SALAD PREPARATION
In a saucepan, boil the lentils with 2 bay leaves and let cook for 20 minutes.
Then, strain the lentils and remove the bay leaves. Cool them under running water and drain them.
Put the lentils with all the other ingredients in a bowl and mix.
PLATING SUGGESTION
In a plate (deep or shallow) put 120g of the lentil salad in a hoop and 100-120g of amberjack with a little bit of olive oil.
Garnish with a few sprouts of chopped peas and chopped parsley. Remove the hoop.
Wine pairing by Konstantinos Lazarakis
A rather difficult recipe to combine with wine, since it is a very aromatic recipe. The palate is split between salty and acidic flavours – which in this case, is attributed to the vinegar, an ingredient that always causes problems when we want to pair it with wine. A Fileri (a local grape variety), with its “electric” acidity and robustness will eliminate the presence of salt and lend subtle notes of yellow fruit.
