Patmos, a hidden gem among the Greek islands in the northern Dodecanese, remains largely undiscovered. This charming island boasts a modest population of merely 3,000 inhabitants, most of whom are dedicated to professions such as fishing, farming, winemaking, and more. Like many regions in Greece, Patmos boasts an exceptionally high life expectancy, thanks to the abundant fresh ingredients and the tranquil, stress-free island lifestyle it offers.
For those unable to set sail and experience the wonders of Patmos firsthand, the generous team at the five-star Patmos Aktis boutique hotel has graciously shared a delightful recipe for their beloved Aegean seabass dish. Envisioned by Nicos Constantinou, Head Chef at the property’s seaside restaurant Cielo e Mare, this mouthwatering creation is best enjoyed against the picturesque backdrop of the seafront, capturing the essence of the island’s culinary delights, which puts fresh, locally caught seafood front and centre.
For the Fennel Lemon Cream
Ingredients
- 2 finely sliced shallots
- 15g white vinegar
- zest of 1 lemon
- 70g lemon juice
- 60ml white wine
- 3g fennel seeds
- 225g salted butter
- 100g fresh cream
Method
- Bring the shallots, white wine vinegar, lemon juice, lemon zest, fennel seeds and white wine to the boil in a saucepan. Continue to boil until the volume of liquid has reduced to two tablespoons.
- Add a tablespoon of cold water and return the mixture to the boil. Boil again until only one tablespoon of liquid remains in the pan.
- Turn the heat to low and add the cream until warmed through, then whisk in the butter, a cube at a time, waiting until each cube has melted before adding the next. Continue to whisk until the sauce is pale and thick, then remove the pan from the heat and season, to taste, with salt and freshly ground black pepper.
- Add more lemon juice, as necessary, to taste.
- Strain the sauce through a sieve into a clean saucepan and set aside until needed.
For the Parsnip Purée
Ingredients
- 450g parsnips
- 5g garlic
- 120ml fresh milk
- 120ml fresh cream
- 30g unsalted butter
- salt
Method
- Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes.
- Uncover and cook until liquid is reduced by half, about 5 minutes, and season with salt.
- Purée in a Thermomix until smooth.
For the Seabass
Ingredients
- 240g seabass fillet
- 80g chard
- 50g parsnip puree (from above)
- 60g fennel lemon cream (from above)
Method
- To prepare the seabass, heat a non-stick pan with a little olive oil. Fry the sea bass skin side down until crispy and then carefully turn onto the other side for a few minutes. Remove from heat.
- In the same pan, sauté the chard until wilted.
- To plate, spoon some parsnip purée onto the centre of a dish. Place the fish fillets on top and the chard alongside. Either pour the lemon sauce over the seabass, or serve in a jug to the side for your guests to pour themselves
Recipe courtesy of Nicos Constantinou, Head Chef at the seafront Cielo e Mare on Patmos island in Greece
All images courtesy Patmos Aktis boutique hotel
PATMOS AKTIS
Grikos Bay
Patmos Island
85500
Greece
Web: patmosaktis.gr
Tel: +30 22470 35034
Email: info@patmosaktis.gr
Instagram: @patmosaktis
Facebook: @patmosaktis