Lionfish and salmon cake
November 14, 2020
Lionfish with parmesan crust in spinachorizo and lemonate sauce with anjuges
November 14, 2020

Lionfish coulibiac - By executive chef Panayiotis Papacostas, The Golden Bay Beach Hotel

Ingredients:
400 gr Lionfish
4 slices of whole meal bread
100g Béchamel
4 boiled eggs
80g spinach blanch
Puff pastry
Salt and Pepper

Implementation:
Make a sandwich with the above ingredients by putting the bread, the béchamel, the Lionfish, the spinach, the eggs and wrap it in plastic wrap. Put it in the freezer for a few hours. Then wrap it in puff pastry and bake at 180° C for 30 minutes.

Lionfish coulibiac - By executive chef Panayiotis Papacostas, The Golden Bay Beach Hotel

Ingredients:
300gr Lionfish
100gr smoked salmon
100gr cream cheese
20gr chopped dill
40gr fresh cream

Implementation:
Beat all the ingredients in the blender until it becomes a uniform mass. Then we put with our mixture a cake wreath, putting a little black bread underneath. Finally, freeze it well.

By executive chef Panayiotis Papacostas, The Golden Bay Beach Hotel