Thessaloniki Savoro
Introduction to Thessaloniki Savoro
Thessaloniki Savoro is a traditional Greek dish, hailing from the vibrant city of Thessaloniki. Known for its rich history and diverse culinary influences, Thessaloniki has been a melting pot of different cultures, greatly impacting its local cuisine. The word "savoro" loosely translates to "savory", perfectly describing the tart and herbal profile of this dish.
History of Thessaloniki Savoro
Historically, savoro sauce was used as a method of preserving various ingredients. The combination of vinegar and rosemary not only adds flavor but also acts as a natural preservative. During periods when refrigeration was not available, this technique allowed families to keep their fish or vegetables fresh for a longer time. Thessaloniki, with its proximity to the sea, naturally became a hub for seafood lovers, and Savoro became a staple, particularly served alongside fish.
Ingredients
- Fresh fish fillets (such as mullet or sea bass) - 500g
- Olive oil - 100ml
- Flour - for dusting
- Garlic cloves - 4, thinly sliced
- Rosemary - 2 sprigs
- Red wine vinegar - 150ml
- Salt - to taste
- Pepper - to taste
- Sugar - 1 teaspoon
- Currants - 50g
- Bay leaf - 1
- Water - 200ml
Preparation
Prepping the Fish
Start by rinsing the fish fillets under cold water and patting them dry with a paper towel. Season both sides with salt and pepper. Lightly dust each fillet with flour, shaking off any excess. This step ensures a crispy outer layer during pan-searing.
Cooking Process
Step 1: Searing the Fish
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the fish fillets, skin side down, cooking for about 3-4 minutes until they develop a golden crust. Flip and cook for another 2-3 minutes on the other side until cooked through. Remove the fish from the skillet and set aside.
Step 2: Preparing the Savoro Sauce
In the same skillet, reduce the heat to medium and add the garlic slices, sautéing until fragrant but not browned. Add the rosemary and bay leaf, stir for a minute before pouring in the wine vinegar and water. Stir in a teaspoon of sugar and the currants. Allow the mixture to simmer gently for about 10 minutes, letting the flavors meld together.
Step 3: Combining Fish with Savoro Sauce
Return the seared fish fillets to the skillet with the sauce. Spoon the sauce over the fish and let it simmer for an additional 5 minutes, ensuring the fish absorbs the savoro flavor. Taste and adjust seasoning if necessary.
Enjoying Thessaloniki Savoro
To fully appreciate Thessaloniki Savoro, serve it with a side of crusty bread or steamed vegetables. The dish pairs beautifully with a chilled glass of white wine, balancing the tangy and sweet notes of the sauce. As you enjoy your meal, consider setting a timer to let the flavors deepen, as Savoro can be even more delicious when eaten the next day after the flavors have had additional time to develop.