Stingray Fish Salad from Naxos

Traditional stingray fish salad from Naxos Island.

Ingredients

• 1klg stingray fish (cleaned cut into portions)
• 1 onion
• 1 bay leaf
• a few grains of allspice
• a few grains of colored pepper (green, white, black, pink)
• salt
• a few drops of olive oil
• -
• For the sauce
• 1 cup olive oil
• 1/2 cup lemon juice and zest
• 1 tbsp mustard
• salt
• pepper
• -
• For garnish
• 1/2 onions
• chopped parsley
• freshly ground pepper

Directions

1. For the salad with stingray fish, first boil the fish in hot water for 2-3΄. We take it out and pull to remove its skin. Put the fish without the skin in a saucepan and cover with water. Add the allspice, pepper, salt, whole onion, bay leaf and a few drops of olive oil.
3. Once the fish has boiled, skim it and continue cooking for 10΄. Strain it and leave it for a while to cool, remove the fish from the bones.
5. Beat the olive oil, lemon juice, mustard and a little salt in a thick sauce. Pour over the fish with the sauce, garnish with the sliced onions and plenty of fresh parsley. We salt our fish salad at will and add freshly ground pepper.