Harry and Adrienne Tassou from Olivia’s Authentic Mediterranean Cuisine in Gettysburg are in the FOX43 kitchen cooking up Pan-fried rainbow Trout with Greek Skordalia. As always Adrienne comes prepared with cocktails to pair! Scroll down for the recipes for a Melon Mojito and yummy Mayan Goddess Nectar.
Pan-fried rainbow Trout
1 fresh while trout- cleaned- head and tails can
Be left on or removed, your choice
1 cup cornmeal (masa)
2 eggs scrambled
2tsp old bay
1 tsp kosher salt
1 tsp black pepper
5 lemon wedges
Trim gills, tail, fins, & head. Rinse w cold water.
Heat oil on medium heat until it reaches 350* F.
Dust the fish in the mixture of flour, old bay, salt, & pepper. Then dip into the eggwash. Bread the fish in cornmeal. Carefully place (do not drop) fish into the oil. Cook until the fish floats and/or internal temp is 140*F.
Greek Skordalia
This is a traditional Greek potato & garlic dip that pairs deliciously with freshly fried fish!
8 red potatoes
12 cloves of garlic minced
2 tsp kosher salt
1/4 cup red wine vinegar
Peel, rinse, & boil potatoes until fork tender. Add garlic, salt, vinegar, & E.V.O.O. Mash or purée and serve w freshly fried seafood.
Cocktails
Melon mojito
Bacardi melon rum
Kraken dark rum
Simple syrup
Fresh mint
Fresh limes
Fresh watermelon
Muddle watermelon, mint, limes, & simple syrup.
Add ice & both rums, shake well. Top off w soda water.
Mayan Goddess Nectar
Tequila
99 peaches or peach schnapps
Cranberry juice
Orange juice
Fresh watermelon
Fresh pineapple
Fresh oranges
Rosemary sprig
Simple syrup
Muddle the watermelon, pineapple, oranges, Rosemary, & simple syrup together. Add ice, tequila, & 99 peaches, shake & enjoy!
