Fennel pies with preserved fish roe
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
- Olive oil for frying
- In a big bowl, dissolve preserved fish roe with a spoon in ½ cup of cold water.
- 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!
- Heat olive oil in a deep frying pan and pour spoonfuls of mixture –not many at each time so as not the temperature drops.
- Fry them for 2-3’ each side and pour them over absorbent paper.
- Eat them warm or at room temperature with raki, ouzo or retsina!
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