THIS DELICATE winter dish is prepared on almost every island, using the wild greens gathered from the hills and mountains. It is often made with “mountain fish,” as salt cod is called, since that is the cheapest and most readily available. Its robust taste complements the tart and somewhat bitter greens.
Instead of mixed greens, you can use tender Swiss chard leaves, as is customary on Syros, or add a couple of thinly chopped ramps (wild leeks) or a small leek along with the fennel, as cooks on Crete do. You can even omit the egg-lemon sauce if you prefer, adding just the lemon juice at the end of the cooking when you turn the fish fillets. If you like, accompany the dish with small steamed or boiled potatoes.
Season the cod with salt to taste and place in a baking dish or shallow bowl. In a small bowl, whisk
In a large, deep skillet with a lid, heat the remaining oil and sauté the fennel bulb over medium heat until tender, about 4 minutes. Add the scallions and sauté for 1 minute more. Add the greens and
Add the wine to the skillet and simmer for 2 minutes. Add the stock or clam juice and bring to a boil. Add the cod and any remaining liquid and cook for 3 to 4 minutes, then turn the fish. Reserve
With tongs or a slotted spoon, transfer the greens to four plates, letting them drain into the skillet for a few seconds. Place the fish over the greens. Arrange the carrots next to the greens. Keep warm.
Transfer the cooking liquid to a medium saucepan over medium heat. In a small bowl, whisk the egg yolks with the remaining lemon juice and
Pour some of the sauce over the fish, greens and carrots, sprinkle with the reserved fennel or dill and serve warm, with the remaining sauce on the side.
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