Michael Psilakis of the celebrity-studded Anthos restaurant in New York puts the ancient flavours of Greece onto the modern table, reinventing old favourites for a glamorous new generation of Greek food lovers. His modern Greek cooking rethinks traditional recipes exploiting the earthy, robust, healthy Mediterranean flavours we all love so much.
Paint the manouri with olive oil and season with salt and pepper. Grill on both sides until char-marked. Reserve.
1 cup finely diced fresh watermelon, rind reserved
Spread the diced watermelon on a silpat mat and place in a 80°C oven. Prop the door open slightly with a balled-up dishtowel and dry until very hard. It should resemble hard candy.
Pickled Watermelon Rind:
Lightly toast the spices in a dry saucepan.
Add the wine and reduce by half. Stir in the vinegar, salt, and sugar.
Strain the liquid over the diced rind and let soak overnight, or as long as possible. Lift from the pickling liquid before serving.
Mix together the fresh and dehydrated watermelon, and the pickled watermelon rind.
Dress lightly with a little pickling liquid, olive oil, and dried lemon zest.
Place about one teaspoon of the watermelon salad on top of the raw fish.
Garnish with fresh dill and a small wedge of grilled manouri.
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