Star Chef Thodoris Kyriakidis Shares His Amazing Recipe of Sea Bass with Tomato Water and Green Olives
Thodoris Kyriakidis is the executive chef of the Cabbanes restaurant at Myconian Villa Collection.
Thanks to the Myconian Collection’s tight-knit relationship with the local community, Thodoris is able to source stellar local ingredients such as handpicked salt from Delos and the freshest catch of the day, using each like a talented music composer with an ear for harmony.
Inside the gorgeous Myconian Villa Collection, Cabbanes is making waves on the epicurean scene of the Cyclades. Natural light and beautiful views frame the dining experience. Sophistication is at the heart of the Cabbanes philosophy, with the food and setting alike giving off a classy chic vibe. This Myconian Collection restaurant elevates the world-renowned cuisine of Greece to the next level, using coveted Mediterranean ingredients of the highest order to inform dishes that hit just the right balance between authenticity and creativity. With the experience of star chef Thodoris Kyriakidis leading the kitchen team, Cabbanes effectively delivers epicurean wonders on a plate, expertly paired with excellent wines or even spirits and cocktails.
For the sea bass Ingredients 1 sea bass fillet 200ml fish stock 1 sprig of thyme 1 tablespoon extra virgin olive oil 2 lemon tree leaves (or lemon zest) salt and pepper to taste
Instructions Cook stock and aromatics. Once boiling, place fish, cover with lid, cook for 2 minutes. Turn off heat and rest for 10 minutes, lid-on.
For the tomato water
Ingredients 1kg ripe tomatoes 2 sprigs of basil 2 tablespoons white balsamic vinegar salt and pepper to taste
Instructions Chop tomatoes roughly and mix with remaining ingredients. Cover with film and refrigerate for 8 hours. Blend tomatoes and marinade on high for 2 minutes. Pour mixture through coffee filter or other fine filter to get tomato water. Add salt and pepper to taste.
For the watermelon pickle
Ingredients 230ml apple cider vinegar 100ml water 100ml sugar 10ml salt watermelon, 2x2cm cubes
Instructions Boil all ingredients except watermelon in a pot. While mixture is hot, place watermelon cubes in it for 2 hours. Refrigerate once cold.
To serve, place watermelon pickle and olives on one side of the plate, and fish and warm tomato water opposite.
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