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Summer Tastes from Diamond Deluxe Hotel. Sea Bass Fillet with a Fava Crème and Tamarix Greens
ummer tastes from Diamond Deluxe Hotel in Kos
Continuing on our summer tastes from Diamond Deluxe Hotel in Kos journey with some of the most delectable dishes from Diamond Deluxe Hotel and the renowned Peruzzi a-la-carte restaurant, let’s see the recipe for a summer favourite, a fish dish that combines distinctive tastes from all around Greece;
Freshly caught sea bass, tamarix greens that grow by the sea and their zesty, salty taste complements any fish or sea food dish and the traditional Greek delicacy, creamy fava beans.
This is what a sunny midday in Kos tastes like, an evening stroll in the sands of the picturesque beach of Lambi, or a glamorous dinner in the Peruzzi. Try it out and share with us the images and the memories this dish awoke.

100gr fava beans
1 400gr sea bass
1 tomato
1 onion
1 lt chicken stock
50gr olive oil
Salt and pepper
110 gr Tamarix greens
Baby carrots
Fleur de sel sea salt
Execution
For the Fava crème
We boil the fava beans, the tomato and the onion, adding 1 lit of chicken stock. As soon as the fava beans are soft, we drain and blend in a food processor until we have a smoot7 h, creamy substance.
For the Sea Bass
We fillet the sea bass. On a cold pan we add some oil and the sea bass skin-first and we sauté it.
For the Tamarix greens
Blanche the greens in boiling water, then cool them down in an ice bath. We marinate them in salt, pepper and a splash of soy sauce.
We serve the sea bass on a bed of greens, the fava crème and add some baby Carrots and sea salt. Try our summer tastes from Diamond Deluxe Hotel suggestions and keep enjoying the tastes that you liked when staying with us.
Bon apètit!