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Salted sea bream

Ingredients

• 150-200g sea ​​bream fillet

• 100-140g semi-coarse salt

• 30g fennel

• 4 cherry tomatoes, chopped

• 1 clove of garlic

• Dill

• 1 tbsp vinegar

• Juice of 1 lemon

• Salt

• Pepper

Method

Place the fish fillet into a bowl and pour the semi-coarse salt until it is completely covered. Place in the fridge for one day. Then desalt the sea bream fillet and cut it into strips, put in a bowl and add the chopped fennel, chopped cherry tomatoes, garlic, lemon and a little bit of vinegar.

Place in the fridge for 2 hours, and then sprinkle with raw olive oil and fresh oregano and serve.

A few words...

The fine fish of the Messolonghi-Aitoliko lagoon acquire even greater gastronomic and commercial value when they are processed, that is, when they are placed in a thick layer of salt in order to be preserved. Especially when the salt comes from the famous salt pans of the lagoon itself! The main salted fish of this special habitat are small seabreams (ligdes), some species of cephalopods and annular seabreams.

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