I fell in love with this dish while dining at Molyvos in NYC. I had to buy the cookbook to learn how to make this classic dish with a twist: the added seduction of a butter lemon sauce poured over the cheese doused in ouzo.
Saganaki can be served as an appetizer or as part of a mix of meze or tapas dishes. Or better yet, as a main dish for a sexy midnight snack for two. Now that will definitely set the tone of what’s to follow.
Ingredients
Three 8-oz pieces of Haloumi Cheese
1 cup cornstarch
About 1/2 cup extra virgin olive oil
about 1/2 cup blended olive oil
6 Tbsp Ouzo
2 cups Chicken Stock
Juice of 2 lemons
Coarse salt and freshly ground white pepper
1/2 lb (2 sticks) unsalted butter, cut into pieces
1 Tbsp chopped fresh flat-leaf parsley
Cooking the Cheese
Start by cutting each piece of cheese with a serrated knife in equal size slices (3 per serving). Place the cornstarch on a shallow dish. Lightly coat each piece of cheese on all sides. Set aside.
Place the oils to a depth of 1/4″ in a large skillet and heat over very high heat until very hot but not smoking.
Add the coated cheese slices without crowding the skillet. You may have to do this in batches. Fry for about 2 minutes or until golden. Turn and fry the other side for another minute or two until golden brown.
Using a slotted spoon, transfer the cheese to a double layer of paper towels to drain. Prepare the lemon sauce.
Lemon Sauce – Makes about 2 cups
2 cups Chicken Stock
Juice of 2 lemons
Coarse salt and freshly ground white pepper
1/2 lb (2 sticks) unsalted butter, cut into pieces
1 Tbsp chopped fresh flat-leaf parsley
Place the stock in a heavy saucepan over medium-high heat and bring to boil, Lower the heat and simmer for about 15 minutes, or until reduced by half
Add lemon juice along with a pinch of salt. When hot, begin whisking in the butter a few pices at a time.
When the butter has been completely incorporated and the sauce is emulsified cover, reserve, and keep warm. When ready to serve, fold in the parsley and season with salt and pepper to taste.
Plating the Dish / Fire it Up!
Heat up the lemon sauce again to get it hot. Turn the flame off. Place
3 pieces of cheese in a HOT saganaki (or other heat proof) dish. Plate
both dishes in this manner. The key to getting a good flame is that the
dish is hot. Take the dishes to the table and spoon a tablespoon of
ouzo over each one. Be sure there is nothing above or near the dish
that will catch fire. Using a fireplace match oro a long butane
lighter, ignite the ouzo, allowing it to burn out.
Pour the
hot lemon sauce over the top and enjoy the spectacle. Repeat with your
second dish. Pour yourself a really good bottle of Greek white wine,
toast and give a good shout- OPA!
