The chef of Almyra Restaurant, Dimitris Choustoulakis, adds the freshness of the sea to your festive menu with Seabream Fillet with Celery Cream and “Kakavia” Soup.

Follow the recipe to enjoy Cretan Delights on your festive table.

4 servings
INGREDIENTS
Seabream
4 seabream fillets
50gr olive oil
12gr salt
5gr pepper

“Kakavia” soup
500ml fish broth
30ml olive oil
10ml ouzo
40gr onion chopped
40gr potatoes chopped
40gr carrots chopped
20gr leek chopped
10gr tomatoes chopped
salt, pepper

Celery cream
200gr celery root chopped
40gr butter
40gr heavy cream
salt, pepper

Method
Soup: in a casserole sauté in olive oil the vegetables, add the fish broth, salt, pepper and cook slowly. When the vegetables are soft blend the soup well.

Celery puree: in a casserole sauté in low temperature the celery root until is soft. Add the cream, salt and pepper and blend.

Seabream: Marinate the fillets with salt and pepper. In hot pan add the olive oil and roast the fillets from both sides.

Good Luck!

Choustoulakis Dimitris
Chef at Almyra Restaurant