Open baked mullet in the oven with a sauce of lemon, mustard & olive oil

Open baked mullet in the oven with a sauce of lemon, mustard & olive oil

Is there a better food than fresh fish? Which is one of the most delicious fruits of the sea? There isn't I would say.

I will leave you with these word and I will welcome on the stage the recipe for open baked mullets in the oven with a sauce of lemon, mustard and olive oil.

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Fried solea with boiled potatoes (and a salty & sour sauce)

Fried solea with boiled potatoes (and a salty & sour sauce) | from IN WHIRL OF INSPIRATION

Do you know something? If I had to choose between a delicious piece of meat or fish, I think I'd pick the fish. In this decision played maybe a huge role the fact that I grew up so close to the sea. Since the moment I had memories from our holidays, while everyone was playing in the sea I was climbing on rocks by the bay looking for crabs. Oh, I was unbeatable at digging them out of their hideouts without letting them bite me. And then dad, who is a keen diver, would bring me baby crabs with which I was playing and then was freeing in the sea again, "because it is such a pity to kill them". We had bought a paddling pool too... so I could turn it into a mini aquarium for my crabs, sea urchins and little fish. But soon I realized that the sea urchins and my plastic pool were sworn enemies and I carried my little world into a portable car fridge. Of course at the end of each day I would release all my pals in the sea so I could catch them again the next day.
Oh I started babbling again. The thing I wanted to point out is that every place has each own endemics species and if you take your eyes a little further from the salmon tuna and cod fillets you can find little gems in the fisherman of your neighborhood. I got two soleas the other day and I prepared them in the most simple and delicious way.

Fried solea with boiled potatoes (and a salty & sour sauce) | from IN WHIRL OF INSPIRATION

You will need (for one person):

  • 2 medium soleas (of 300gr. total)
  • 5 medium potatoes

For the sauce:

  • ½ tsp. Dijon mustard and homemade mustard
  • 2 fresh onions
  • 1 ½ juicy lemons
  • 2 tsp. virgin olive oil
  • capers
  • 2 medium pickled cucumbers
  • freshly ground pepper and dill

Procedure:

Peel the potatoes, cut them in slices and put them in a pot to boil. Wash the soleas nd in a large pan add a little olive oil and when it warms add the fish. As they are thin each side needs 3-4. Before you flip them add freshly grounded salt and pepper to the side that will touch the pan.  
As for the sauce, like I told you the other day: chop finely  the scallions, the capers and the pickled cucumbers and add them in a small jar together with the mustard, olive oil, the lemon juice, the grounded pepper and dill. Close the lid and shake well until the mixture becomes homogeneous. Try and add salt if needed and top your salad with it. Remove the fish from the  pan, drain the potatoes and serve them all in a big plate. Top with the sauce and enjoy!

2 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Crispy chicken legs with a mustard crust

Crispy chicken legs with a mustard crust | In Whirl of Inspiration

Well I suppose I am gone for a month now and the truth is I missed you guys. However this getaway was such a must if I wanted to concentrate in the one and unique event of my graduation. So now I'm a biologist with a degree and I'm bananas about this, plus I have some brilliant plans for the near future. But, first I will share with you the most simple recipe (like all delicious recipes of this world) for crispy chicken legs.

Crispy chicken legs with a mustard crust by In Whirl of Inspiration

Ingredients:

:: 12-15 legs (or wings) of chicken

:: mustard

:: flour breaded

:: salt, pepper

 

For the sauce:

:: vinegar

:: honey

:: black pepper

Procedure:

Boil the chicken legs (or wings) for 10'-15' depending on their size. Then drain the water, remove the skin and rinse the foams.

Let them cool and cover them with mustard and allow them to marinate. Then flip them in the breadcrumbs and fry them in hot oil. I recommend you to fry them in a small diameter pot, to avoid the hot oil splashing. For the dipping mix honey and vinegar (play with the proportions to find the analogy that you like) and serve while they are hot and crispy.

Bon appetite!

Comment

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!