Foraging for Flavor Greek Herbs/Bean Cuisine / Spa ... - Kerasma
Foraging for Flavor Greek Herbs/Bean Cuisine / Spa ... - Kerasma
Foraging for Flavor Greek Herbs/Bean Cuisine / Spa ... - Kerasma
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Grilled Swordfish with Fennel and Eggplants<br />
Grande Bretagne, Executive Chef Martin Kirchgasser<br />
For 4 servings<br />
2 pounds (800 gr) Swordfish fresh<br />
1 3/4 pounds (200 gr.) eggplant, sliced<br />
1 3/4 pounds (200 gr.) zucchini sliced<br />
1 3/4 pounds (200 gr.) fennel sliced<br />
100 ml olive oil<br />
60 ml lemon juice<br />
1 pound (400 gr.) potatoes sliced, cooked<br />
Vassilis Stenos<br />
<strong>Kerasma</strong> recipes <strong>Spa</strong> <strong>Cuisine</strong><br />
1. Grill the swordfish until medium<br />
done. Grill the sliced eggplants, zucchini,<br />
fennel and potatoes and place<br />
them on a warm plate.<br />
2. Mix the lemon juice and the olive oil<br />
with some salt and pepper and sprinkle<br />
over the swordfish. Serve.<br />
35 GREEKGOURMETRAVELER