Expanding on our Greece: Trending Edibles post (featuring the Summer Fancy Food Show’s fresh-off-the-shelf Greek/Mediterranean foods), we continue our spotlight cooking series with Mentis Estate’s premium Fleur de Sel sea salt and Extra-Virgin Athenolia Olive Oil—both of which elevate any dining experience to five-star perfection. The following recipes will get you started.
Kali orexi!
Kali orexi!
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Greek Lemon-Garlic Dipping Oil
This dipping oil is also great spooned over grilled/broiled chicken or fish.
TOTAL PREP TIME: 10 minutes, plus standing
SERVINGS: 4 to 6
1/2 cup Mentis Estate extra-virgin olive oil
Zest of 1 lemon
2 tablespoons lemon juice
1 to 2 teaspoons minced garlic (to taste)
Mentis Fleur de Sel sea salt, to taste
Freshly ground pepper, to taste
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon fresh thyme leaves
1/4 teaspoon toasted sesame
*
Fresh crusty bread, sliced, for dipping
In a medium bowl, whisk together the oil, zest, lemon juice, garlic, salt, and pepper to form an emulsion. Stir in the parsley and thyme. Let stand 1 hour for the flavors to develop. Sprinkle the dipping oil with sesame and serve with bread on the side.
TOTAL PREP TIME: 10 minutes, plus standing
SERVINGS: 4 to 6
1/2 cup Mentis Estate extra-virgin olive oil
Zest of 1 lemon
2 tablespoons lemon juice
1 to 2 teaspoons minced garlic (to taste)
Mentis Fleur de Sel sea salt, to taste
Freshly ground pepper, to taste
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon fresh thyme leaves
1/4 teaspoon toasted sesame
*
Fresh crusty bread, sliced, for dipping
In a medium bowl, whisk together the oil, zest, lemon juice, garlic, salt, and pepper to form an emulsion. Stir in the parsley and thyme. Let stand 1 hour for the flavors to develop. Sprinkle the dipping oil with sesame and serve with bread on the side.
Herb-Marinated Grilled Fish Over White Beans with Sage
This marinade also works well with poultry. (For 4-ounce pieces of boneless poultry, heat the grill to medium and cook 5 to 7 minutes on each side, or until a meat thermometer registers 165°F when inserted in the center of each. This can also be done in a broiler or cast iron skillet on the stovetop.).
PREP TIME: 20 minutes, plus standing and chilling
COOKING TIME: about 1 hour
SERVINGS: 6
BEANS
8 ounces dried Great Northern beans
3 cups cold water
2 tablespoons Mentis Estate extra-virgin olive oil, plus more for serving
2 teaspoons chopped fresh sage leaves
1 small garlic clove, minced
Mentis Fleur de Sel sea salt
Freshly ground pepper
*
MARINADE
1/2 cup Mentis Estate extra-virgin olive oil
6 fresh basil leaves
4 sprigs fresh thyme
4 fresh sage leaves
1/4 teaspoon dried marjoram
1 tablespoon finely chopped garlic
Grated zest of 1 orange
Mentis Fleur de Sel sea salt
Freshly ground pepper
4 fillets (6 ounces each) halibut, swordfish, or sea bass
*
4 lemon wedges, for serving
Fresh herbs and orange peel, for garnish
1. For beans: Place the beans in medium saucepan, add enough cold water to cover by 3 inches, and let soak overnight. Drain beans and return to pan. Add the 3 cups cold water, 2 tablespoons oil, the sage, and garlic. Bring to boil. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, until beans are just tender, about 45 minutes. Drain well. Season with salt and pepper. (Can be made up to 1 day ahead. Let cool completely, then cover and refrigerate. Reheat before serving.)
2. For marinade: In a small saucepan, heat the oil over low heat until just warm. Add the basil, thyme, sage, and marjoram, and heat 2 minutes to infuse the oil. Remove from heat and let cool to lukewarm. Add the garlic, orange zest, and salt and pepper to taste. Let cool completely.
3. Place the fish fillets in a large shallow bowl. Reserve 2 tablespoons of the marinade and pour the remaining marinade over the fillets. Cover and refrigerate for 2 to 3 hours, turning fillets halfway through.
4. Heat the broiler or grill. Remove the fish from the marinade and season with salt and pepper. Cook the fish until it is opaque in the center and flakes easily when pierced with a fork, about 3 to 4 minutes per side.
5. Divide the beans among 6 serving plates and drizzle with oil. Top with the fish and drizzle with the reserved marinade. Serve with lemon wedges on the side and garnish with herbs and orange peel, if desired.
Recipes copyright © Kelly Salonica Staikopoulos and Mentis Estate
About Mentis Estate
Products:
Fleur de Sel (“flower of salt”): Mentis premium, medium-grain Fleur de Sel is 100% hand-harvested using artisanal methods to produce the finest quality sea salt with its full compliment of minerals and the delicate taste of the Mediterranean Sea. Its nuanced and delicate flavor with a flakey, subtle crunch sets this above regular sea salt. It is also excellent as a finishing condiment over salads, vegetables, and any type of meat or fish. And, yes, it beautifully finishes a dessert (especially chocolate). Locally harvested salt is a unique way to experience the rare and complex flavor of a region and the essence of a country.
Extra-Virgin Olive Oil: a pure, unblended olive oil harvested from just one olive variety, the renowned Athenolia, with an acidity of less than 0.5%. Well-balanced aromatic characteristics described as pine, floral, nutty, fruity, buttery, and pungent, with a hint of artichoke.
Mentis Estate products are available in gourmet shops, Greek markets, and online.
For more about Mentis Estate, check out our blog: Olive Oil~Branch to Bottle
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
PREP TIME: 20 minutes, plus standing and chilling
COOKING TIME: about 1 hour
SERVINGS: 6
BEANS
8 ounces dried Great Northern beans
3 cups cold water
2 tablespoons Mentis Estate extra-virgin olive oil, plus more for serving
2 teaspoons chopped fresh sage leaves
1 small garlic clove, minced
Mentis Fleur de Sel sea salt
Freshly ground pepper
*
MARINADE
1/2 cup Mentis Estate extra-virgin olive oil
6 fresh basil leaves
4 sprigs fresh thyme
4 fresh sage leaves
1/4 teaspoon dried marjoram
1 tablespoon finely chopped garlic
Grated zest of 1 orange
Mentis Fleur de Sel sea salt
Freshly ground pepper
4 fillets (6 ounces each) halibut, swordfish, or sea bass
*
4 lemon wedges, for serving
Fresh herbs and orange peel, for garnish
1. For beans: Place the beans in medium saucepan, add enough cold water to cover by 3 inches, and let soak overnight. Drain beans and return to pan. Add the 3 cups cold water, 2 tablespoons oil, the sage, and garlic. Bring to boil. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, until beans are just tender, about 45 minutes. Drain well. Season with salt and pepper. (Can be made up to 1 day ahead. Let cool completely, then cover and refrigerate. Reheat before serving.)
2. For marinade: In a small saucepan, heat the oil over low heat until just warm. Add the basil, thyme, sage, and marjoram, and heat 2 minutes to infuse the oil. Remove from heat and let cool to lukewarm. Add the garlic, orange zest, and salt and pepper to taste. Let cool completely.
3. Place the fish fillets in a large shallow bowl. Reserve 2 tablespoons of the marinade and pour the remaining marinade over the fillets. Cover and refrigerate for 2 to 3 hours, turning fillets halfway through.
4. Heat the broiler or grill. Remove the fish from the marinade and season with salt and pepper. Cook the fish until it is opaque in the center and flakes easily when pierced with a fork, about 3 to 4 minutes per side.
5. Divide the beans among 6 serving plates and drizzle with oil. Top with the fish and drizzle with the reserved marinade. Serve with lemon wedges on the side and garnish with herbs and orange peel, if desired.
Recipes copyright © Kelly Salonica Staikopoulos and Mentis Estate
About Mentis Estate
Products:
Fleur de Sel (“flower of salt”): Mentis premium, medium-grain Fleur de Sel is 100% hand-harvested using artisanal methods to produce the finest quality sea salt with its full compliment of minerals and the delicate taste of the Mediterranean Sea. Its nuanced and delicate flavor with a flakey, subtle crunch sets this above regular sea salt. It is also excellent as a finishing condiment over salads, vegetables, and any type of meat or fish. And, yes, it beautifully finishes a dessert (especially chocolate). Locally harvested salt is a unique way to experience the rare and complex flavor of a region and the essence of a country.
Extra-Virgin Olive Oil: a pure, unblended olive oil harvested from just one olive variety, the renowned Athenolia, with an acidity of less than 0.5%. Well-balanced aromatic characteristics described as pine, floral, nutty, fruity, buttery, and pungent, with a hint of artichoke.
Mentis Estate products are available in gourmet shops, Greek markets, and online.
For more about Mentis Estate, check out our blog: Olive Oil~Branch to Bottle
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
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Web design by Kelly Salonica Staikopoulos
Web design by Kelly Salonica Staikopoulos
