INGRIDIENTS
- 4 lionfish fillets
- 1 ½ kilo of Askolymbri (golden thistle) (leaves and roots)
- ½ kilo of stamnagathi
- the white and tender part of 2 leeks, cut into thin slices
- 1 bunch of dill, finely chopped
- 4 cloves of garlic, mashed
- 1 cup of white, dry wine
- 50 ml olive oil
- 2 eggs
- juice from 1 – 2 lemons
- salt, freshly ground pepper
In a saucepan of water, boil the roots of the ascolibrus until they soften. Remove the roots, add salt to the lionfish fillets and boil them in the same water, for approximately 10 minutes. In a large, deep saucepan, heat the olive oil over medium heat and sauté the leeks for about 2-3 minutes. Add the garlic and continue sautéing for about 1 minute and quench with the wine. Cook for about 4-5 minutes and add the ascolibri leaves and the stamnagathi. Sprinkle with salt, stir with a wooden spoon and continue cooking for about another 5-6 minutes, until the greens are “dried” and their volume is reduced. In a bowl whisk the eggs. Add the lemon juice and continue whisking for about 1-2 minutes, until light. Gradually add the broth from cooked greens, continuing to whisk, and pour the egg-lemon sauce into the food. Gently shake the saucepan so that the egg-lemon sauce goes everywhere, and add the dill. Season with salt and pepper, stir gently and put the fish with the ascolibrus roots back in the saucepan.
