Original name: Solomos Se Krousta Me Saltsa Mastiha
Origin: Greece
Ingredients
1 kg salmon in slices
extra virgin olive oil
salt + pepper
2 tablespoons of fresh lemon juice
150 ml white wine
1 tablespoon finely cut parsley
5 finely cut fresh onions (those which are white in the bottom and green at the end)
40 gr pine nuts
100 gr bread crumbs
rose pepper
for the sauce:
50 gr not salted butter
half tablespoon of flour
150 ml white wine
2 tablespoons of fresh lemon juice
1 teaspoon of mastic (powder)
2 egg yolks a bit beaten
parsley for serving
Preparation
Turn on the oven at 180 C. Put salt and pepper on the salmon. Beat well the olive oil, the lemon juice and the white wine using a whisk (frusta). Mix with the finely cut parsley, the onions, the pine nuts, the bread crumbs and the rose pepper. Put the mix on top of the salmon slices. Bake covered until the fish is soft (test with a fork). Remove the cover some minutes before, so that a crust will be formed on top.
Prepare the sauce: in a pan heat lightly the butter and add slowly the flour mixing continuously. Cook until it takes a light brownish color. Pour slowly the wine and the lemon juice. Beat the mixture until it becomes creamy by the help of a whisk (frusta). If it doesn’t, increase the heat! Remove from the fire. Now beat very well the already beaten yolks together with the mastic powder, you can also use a mixer here. Pour the sauce on the salmon and bake for 2 minutes. Serve with finely cut parsley.