Psari Plaki

Bream, chicken turbot, halibut, brill

Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About

Bream looks handsome, lacks consistency, and is rather bony. It is therefore a disappointment when cooked in a court-bouillon and served straight with a sauce. But it improves by baking with olive oil and vegetable accompaniments, a typical Greek treatment for fish of considerable size which can be applied to chicken turbot, halibut, and brill.