Renowned for serving the freshest daily catch and reimagining traditional Greek classics with a modern touch, the chefs of the Myconian Collection bring the flavors of the Aegean straight to the table. With 14 boutique luxury hotels and resorts across Mykonos, their kitchens celebrate the island’s bounty, from octopus caught exclusively by local fishermen to elegant seafood dishes designed for unforgettable dining. In this recipe, Chef Thodoris Kyriakidis from Cabbanes at the Myconian Villa Collection shares his take on sea bass, a simple, flavorful dish that captures the essence of Mykonian cuisine and can be easily recreated at home.
Ingredients and Method
For the sea bass 1 sea bass fillet 200ml fish stock 1 sprig of thyme 1 tablespoon extra virgin olive oil 2 lemon tree leaves (or lemon zest) salt and pepper to taste Instructions Cook stock and aromatics. Once boiling, place fish, cover with lid, cook for 2 minutes. Turn off heat and rest for 10 minutes, lid-on.
For the tomato water 1kg ripe tomatoes 2 sprigs of basil 2 tablespoons white balsamic vinegar salt and pepper to taste Instructions Chop tomatoes roughly and mix with remaining ingredients. Cover with film and refrigerate for 8 hours. Blend tomatoes and marinade on high for 2 minutes. Pour mixture through coffee filter or other fine filter to get tomato water. Add salt and pepper to taste.
For the watermelon pickle 230ml apple cider vinegar 100ml water 100ml sugar 10ml salt watermelon, 2x2cm cubes Instructions Boil all ingredients except watermelon in a pot. While mixture is hot, place watermelon cubes in it for 2 hours. Refrigerate once cold.
To serve, place watermelon pickle and olives on one side of the plate, and fish and warm tomato water opposite.
Renowned for serving the freshest daily catch and reimagining traditional Greek classics with a modern touch, the chefs of the Myconian Collection bring the flavors of the Aegean straight to the table. With 14 boutique luxury hotels and resorts across Mykonos, their kitchens celebrate the island’s bounty, from octopus caught exclusively by local fishermen to elegant seafood dishes designed for unforgettable dining. In this recipe, Chef Thodoris Kyriakidis from Cabbanes at the Myconian Villa Collection shares his take on sea bass, a simple, flavorful dish that captures the essence of Mykonian cuisine and can be easily recreated at home.
Ingredients and Method
For the sea bass
1 sea bass fillet
200ml fish stock
1 sprig of thyme
1 tablespoon extra virgin olive oil
2 lemon tree leaves (or lemon zest)
salt and pepper to taste
Instructions
Cook stock and aromatics. Once boiling, place fish, cover with lid, cook for 2 minutes. Turn off heat and rest for 10 minutes, lid-on.
For the tomato water
1kg ripe tomatoes
2 sprigs of basil
2 tablespoons white balsamic vinegar
salt and pepper to taste
Instructions
Chop tomatoes roughly and mix with remaining ingredients. Cover with film and refrigerate for 8 hours. Blend tomatoes and marinade on high for 2 minutes. Pour mixture through coffee filter or other fine filter to get tomato water. Add salt and pepper to taste.
For the watermelon pickle
230ml apple cider vinegar
100ml water
100ml sugar
10ml salt
watermelon, 2x2cm cubes
Instructions
Boil all ingredients except watermelon in a pot. While mixture is hot, place watermelon cubes in it for 2 hours. Refrigerate once cold.
To serve, place watermelon pickle and olives on one side of the plate, and fish and warm tomato water opposite.
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