Tsipura

This is how fish is traditionally cooked in Greece, and it is best to drink tsipura with tsipouro - fragrant Greek moonshine or retsina - dry wine with a slight aftertaste of pine resin.

Ingredients

• 600 g dorado
• 180 g beets
• 75 g lemon
• 40 g lime
• 50 g olive oil
• sea ​​salt, ground white pepper - to taste
• 2 pcs. large capers
• 35 g olive oil
• 15 g lemon juice
• 40 g yogurt
• 10 g mayonnaise
• 5 g beet juice
• 1 g dry mint
• 5 g small capers
• 20 g olive oil
• 20 g soy sauce
• 3 g green onions
• 3 g dill
• 5 g wine vinegar

Directions

1. Boil the beets, peel, cut into rings.
2. Peel the fish, pull out the ridge without cutting the fish all the way. Put lime wedges, salt and pepper inside the fish. Pour oil over the fish, salt and pepper. Grill for 12-15 minutes on both sides.
3. Serve: put the beets on the edge of the plate, lemon and capers on the other edge of the plate, put the fish head left to right in the middle, pour the fish and beets with olive oil, decorate with thyme, put 3 sauces in gravy boats next to each other