Aroma of sea with Lazaris limoncello and mandolas

Aroma of sea with Lazaris limoncello and mandolas

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A delicious dish of demi-salted mullet, marinated scallop in Lazaris Limoncello, mandola cream made by Lazaris mandola classic & fresh asparagus of the season.


  • 1 red mullet,
  • 2 scallops,
  • 1 nori leaf (seaweed),
  • caviar of preference,
  • edible gold leaves,
  • 4 white asparagus,
  • 4 green asparagus,
  • 2 lemons,
  • 2 limes,
  • extra virgin olive oil,
  • 1/2 kilo rock salt,
  • 2 stalks rosemary,
  • 10gr chilli flakes,
  • 2 flowers of star anise,
  • smoked paprika,
  • 600ml sunflower oil,
  • 100gr parsley,
  • 100gr dill,
  • 100gr lettuce (green leaves),
  • Greek bottarga powder,
  • 1 packet of Lazaris mandolas classic,
  • 100ml double cream,
  • 300ml Lazaris Limoncello.

For the curing salt:

In a blender combine salt, rosemary, star anise, and chili flakes.

For the red mullet:

Fillet the fish and use clean fillets, leave them inside the curing salt for 15 minutes before you wash them off, and dry them on a paper towel. Cut the seaweed into the same shape as the fillets of the fish to cover the skin. Wrap it with cling film like candy and refrigerate overnight.

For the scallops:

Boil Lazaris limoncello in a saucepan until half of it is reduced, leave the syrup to cool down. Add the juice of 1 lemon and 1 lime and leave your scallops to marinate for 15 minutes.

For the asparagus:

With a cuisine mandolin or a peeler slice asparagus and marinate them in the juice of 2 lemons and 2 limes together with extra virgin olive oil and a fleur of salt overnight.

For the parsley oil:

Beat 300ml sunflower oil with dill, parsley, and green lettuce leaves. In a little pot, boil the mixture until it reaches 100 ºC. Pass it through a dive and a cheesecloth. Leave it overnight in the fridge to extract everything and then transfer it to a bottle.

For the smoked paprika oil:

Mix 300ml sunflower oil with 100gr smoked paprika until it boils and then pour it in a cheesecloth. Put it in the fridge and leave it overnight and then pour it in a bottle.

For the Mandola cream:

Place mandolas and heavy cream in a pot over low heat until caramel melts and then transfer the mixture to a mixer’s bowl and beat until becomes smooth. Pass through a cooking sieve. Spread the mandola paste in a silpat and bake it on 120 ºC for 40 minutes until you have a crunchy crumble.

Special thanks to chef Alexandros Porfyris – Chef consultant of Porto Nuovo Kassiopi & private services.

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