A tiny spot hidden away on the beach of Platys Gialos on Sifnos, Ω3 (Omega3) is a real must for anyone who’s looking for a unique gastronomical experience. Having obtained his degree in molecular biology from Imperial College in London, Giorgos Samoilis decided to follow his passion for haute cuisine instead and, together with his friend Vasilis Vlachogeorgakis, created this very original fish bar in the Cyclades. Sunset by the water is the perfect setting to try the amazing dishes prepared by Giorgos, accompanied by a great selection of wines.
FISH–HEAD TERRINE
Description:
A refreshing summer cold appetizer, ideal for making full use of the tastiest (for us fish-lovers!) part of the fish, i.e. the head.
Ingredients:
- 2kg fish heads and bones
- 100g celery
- 200g carrots
- 400g onions
- 2 pink grapefruit
- Some chives
- 6-8 thyme sprigs
- 1 bay leaf
- A few mixed peppercorns
- Some wild fennel branches
- Dried and fresh seaweed
- 1 tablespoon black sesame seeds
- 1 tablespoon ground cumin
- 2 sheets of gelatine (optional)
- Sea salt
- ~ 3lt water
Recipe:
Peel/clean the celery, carrots, onions and cut into small pieces. Place them in a deep pot with 2 litres of water, bring to boil and simmer for 30 minutes on a low fire with the lid on. At the end of the 30 minutes, add the fish heads (gills and scales removed) and bones, plus 1 more litre of water. Continue simmering for 10 more minutes, removing with a slotted spoon the brown foam accumulating on the surface. Add the bay leaf, thyme, half of the fennel, peppercorns and simmer for another 15 minutes. Strain the broth through a thin sieve and put it in a new pot with cumin, several pieces of dried algae and salt and simmer for 15 minutes. In the meantime, remove all the pieces of flesh you can (cheeks, etc.) from the fish heads and set aside. Discard the gelatinous parts (lips, mucus around the eyes, etc.).
In separate individual bowls, lay the sides with sprigs of chives and fennel, followed by fresh and/or dried seaweed. Add meat bites from the fish heads, cubes from the flesh of pink grapefruits and sprinkle with black sesame seeds. Repeat layering with chives, fennel and seaweed and then fish and grapefruit. Finally, slowly add the warm broth (to which you can add two sheets of gelatine; however, the broth will usually set in the refrigerator without the need for gelatine due to the natural collagen found in fish heads and bones) to cover all solid materials in the bowl. Store in the refrigerator overnight.
Serving:
Remove the bowls from the refrigerator and keep each one individually in your palm to warm them up slightly. Pass a knife around the interior edges of the bowl. Turn the bowl upside down on the serving plate. Keep the bowl in contact with the plate and jerk downward; the terrine will come out of the bowl and onto the plate. Decorate the plate with seaweed and fennel and serve directly with half a lime on the side.
Platys Gialos, Sifnos
T: (+30) 2284 072014
Head-Chef / R&D: Giorgos Samoilis
Sous-Chefs: Nicola Zacharopoulos & Ashfak Uddin g
