Aegean Flavours

by Chef Didem Senol Tiryakioglu

Enjoy these recipes from Terrior Turkey presenter Didem Senol Tiryakioglu, chef and restaurant owner of Gram Restaurant in Istanbul, built on the flavours of her home region in the Aegean. Sea Bass is a typical Aegean fish and a central part of the diet. Figs of course are bountiful in the region and have a deep cultural meaning of understanding, unity, and truth to communities within the Mediterranean. This is a excerpt from her book Aegean Flavours.

Caramelised Sea Bass & Baked Figs

4 Servings:

2 sea bass 1 kg each

salt

freshly ground black pepper

Olive oil

2 pinches Granulated sugar

50 g Butter

4 Spring onions

¼ bunch dill

¼ bunch tarragon

¼ bunch parsley

¼ bunch fresh mint

juice and zest of 1 lemon

100 g almonds

100 mş extra virgin olive oil

sea salt

I have the fish monger clean and if possible descale the fish. To successfully fillet the fish, you need a sharp knife so you can cut into the fish from right under its head. Holding the fish flat on a cutting board, I cut with the knife parallel to the board and following the bone. Then I turn the fish over and repeat. Two sea bass are enough for four portions. Because 1 kilo sea bass has thick meat, the fillets don’t dry out.I sprinkle salt and freshly ground black pepper on the fillets both sides. I also sprinkle a pinch of sugar on the skin side.

I bake the figs at 150C 10-15 Minutes.

For the herb salad:

I place the leaves of all the herbs in a large bowl. I make a thick vinaigrette by blending lemon juice, lemon zest, olive oil and almonds with a hand blender. I pour the sauce on to the herbs and mix throughly.

Finally, I sprinkle sea salt on top.

Cooking the fish:

I drizzle olive oil into a large non stick frying pan. Once the pan is hot, I begin to saute the fish, skin side down, and reduce the heat to medium. When skin side has caramelised I cook the other side and add the butter. Once the butter has melted I tilt the pan and baste the fillets. At the same time I add whole spring onions to the pan. Once the onions have softened, I put the contents of the pan on a serving plate, leaving the excess butter in the pan. I place the figs on top of the fish and serve it with the herb salad.

Courgette Fritters with Cucumber and Süzme Yoğurt Sauce

1kg courgettes

salt

4 eggs

200 g flour

3 g baking powder

150 g White cheese

1 handful parsley

1 handful dill

2 spring onions

freshly ground black pepper

Hazelnut oil for frying

For the sauce:

2 cucumbers

150 g süzme yoğurt

1 handful fresh mint

Salt

I choose the tenderest courgettes with the firmest skin for making fritters. I grate them unpeeled and put them into a sieve and add salt. Since the courgettes have high water content, I draw the water out by squeezing.

I blend the eggs, flour, baking powder to the courgettes. After crumbling the cheese I add it with the chopped herbs. I season with the pepper than put it in the refrigerator to settle.

I make the sauce by liquefying the cucumber with blender and mixing it with the yoğurt.bı finely chop the mint and add it into the sauce.

Heat the hazelnut oil to 190 C and fry spoon fulls of the batter until golden brown.