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Fennel pies with preserved fish roe

March 6, 2011

Good Lent!

A recipe by Myrsini Lampraki from Gastronomer magazine (February 2010)


  • 3  fennel bunches finely chopped (if you can’t find fennel, use dill and add ½ tbsp of  grated fennel seeds)
  • 2 tbsp white preserved fish roe
  • 10 fresh green onions
  • 1 tbsp parsley finely chopped
  • 1 red sweet baked pepper from a jar
  • ½ cup of all purpose flour
  • Pepper
  • Olive oil for frying


  1. In a big bowl, dissolve preserved fish roe with a spoon in ½ cup of cold water.
  2. Add all the other stuff –except for olive oil- and mix well until you get a mixture like thick porridge. In my case, where the fennel bunches were huge (!), I had to add more flour and water in order to get this mixture. So, have that in mind and add flour and/or water so as to get what you want!
  3. Heat olive oil in a deep frying pan and pour spoonfuls of mixture –not many at each time so as not the temperature drops.
  4. Fry them for 2-3’ each side and pour them over absorbent paper.
  5. Eat them warm or at room temperature with raki, ouzo or retsina!

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Vegan walnut meat-less-balls!

2 Comments leave one →
  1. March 6, 2011 7:42 pm

    Love the presentation.

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