Cypriot cuisine has been influenced by the many conquerors the island had over the thousand of years of its existence. The most important influence though, came by the ancient Greeks. Since ancient Greeks came to the island, until nowadays, Greek language and Greek civilization and culture are dominant on the island. Most of the Cypriot recipes are similar to the Greek ones but as in many other parts of Greece, there are a few differences in the ingredients used. Cyprus cuisine has also been influenced by the Persians, the Arabs, the Latins, the Turks, the British, the Armenians and the Maronites and believe me, many more. Some of these recipes are now considered as traditional and Fish Mayonnaise is one of them, which we used to do often when we had buffet dinners.
You have all probably heard of the Greek Mediterranean Diet. Researches have shown over the past forty years that the Greek traditional diet is one of the healthiest of the whole world. Despite our very bad habits, (low physical exercise and too much smoking), Greek men have the highest survival age in Europe (75 years) and women are fifth in Europe (80,3 years).
It has been established that the consumption of olive oil is very healthy as it lowers the “bad” cholesterol (LDL) in the blood. This is due to the fact that olive oil has high concision of natural antioxidants and nourishing compoments (e.g. polyfenoles, flavonoidi, carrotins etc.).
A correct and balanced nutrition necessarily contains olive oil on a daily basis. The essence and taste, which gives to all foods, is unique. However, let’s not forget that like all oils, olive oil as well, is a fat and must be used in moderation. The oils contain fatty acids, which can be separated in three kinds: saturated, monounsaturated and polyunsaturated. The animal fats contain mostly saturated fat acids, the seed oils polyunsaturated, while the olive oil contains mostly monounsaturated fat acids up to 83%. The oleic acid, the main component of olive oil, comprises such a monounsaturated fat acid.
As the main source of monounsaturated fat acids, the olive oil helps:
- The lower of «bad» cholesterol (LDL) in blood.
- The maintenance in the blood of «good» cholesterol (HDL).
- The good function of the intestine.
- The prevention of cardiovascular diseases and the protection of the organism from the coronary disease due to the strong antioxidants it contains.
- The cure of gastric and duodenum ulcer, as it eases the digestion.
- The decline of the gastric juices.
- The best immersion of calcium by the organism.
- The correct metabolism of diabetics and consequently the balance of the diabetes rates.
- The prevention from cancer.
- While last but not least … it revitalizes the skin.
The information given above have been translated from the Greek site inCardiology.Gr as well as from Olive oil and I wanted to justify the use of mayonnaise, which is considered by many people as not healthy. I have also drawn and translated the Mediterranean Diet Pyramid where you can see the structure of this diet.
The fish mayonnaise is made by boiling vegetables such as potatoes, carrots, celery, onion and beetroot and fish. The fish is cleaned from skin and bones and is mixed with some of the vegetables and an olive oil mayonnaise.
The recipe for the Fish Mayonnaise is included in my cookbook.
FISH SOUP
During winter I make a soup out of the broth. After removing the fish, I strain the broth to make sure that no bones have remained.
In this case I add some extra vegetables: an extra potato, onion , carrots and the peeled tomato. I puree the vegetables and boil them in the broth with a couple of spoonfuls of olive oil and some lemon juice.
The other way is with rice. For every glass of broth (which is enough for a plate of soup) I add a spoonful of rice. In Greece we use Carolina but you may use any other short grain rice. I boil the rice for 20 minutes and then make an avgolemono (egg-lemon) sauce.
This recipe is also included in my cookbook.
Tags: Fish, mayonnaise, Seafood, Soups
I love learning about the culinary history of different regions and how wars/visitors have influenced the local cuisine…
The mayonnaise looks wonderful, it reminds me a bit of the herring-salad I eat during the holidays with our German grandfather.
Wow, wow, wow – Ivy – you knocked me over – what an incredible dish and a totally unbelievable presentation. Please don’t tell me this is something you just whipped up while watching a t.v. show or I’ll cry.
Thank you for your submission to Tried Tested and True 2. Did I happen to say WOW??
Hi Ivy, I’ve been contemplating a recipe for fish mayonnaise, but I don’t know what one does with it after one makes it. Eat it with bread? Use it as hair conditioner?
Is the fish mayonnaise served as a side dish when having it on a buffet? I suppose you spread it on bread etc? Mmmm..I bet it would be nice with potatoes. As for ψαροσουπα thats another Greek favourite…but I let my mother make it as she does a better job with it!
The Mediterranean Diet is world renowned. If only we would follow it to the letter we would all be so much healthier. So glad you were able to ener this event sis it is always fun to see what you come up with:D
Corine, Giz, Lulu, Peter G and Val you have the Yum Yum Blog award!! Congratulations.
@ Corinne : Thanks Corinne and I’d love to learn more about the herring-salad.
@ Giz: Thanks a lot Giz. It means a lot to me to hear this from you. This is a recipe I know since I was a child and my mother used to make it.
@ Lulu : Hair conditioner? Must try it next time (lol)
@ Peter: It’s a side dish and it’s just like a shrimp salad or crab salad. As we usually have it as a main dish, that’s why I add the mashed potato inside, so that it is more filling. Peter, at least you you give some credit to your mum.
@ Val: You are so right. I try as much as I can to follow it BUT where I cannot resist are the desserts. I am so glad I entered the event and met Giz.
Yup, olive oil is one of the best ingredients we can use in our diets. This mayonnaise looks really good. That would be a great addition to any cuisine.
Thanks Ben, it’s nice to see you back.
Fish mayo? Hmm interesting, I have never heard of this before! It sounds pretty good… props for posting the unique recipe.
Thanks Bobby. That’s what I like from blogging: we alllearn something new everyday.
Your decoration with the tomato rose is just gorgeous. I am so lazy with food presentation – I am so exhausted after having made it that I just dive in.
Cake, sometimes I also don’t bother at all about presentation because after finishing everyone is hungry to eat but as you know we feast with the eyes first … so once in a while I remember this.
Hey Ivy,
Love the new profile picture of yours.. You look cool!!
This method of choosing for the award was a smart one..Really saves the problem of choosing whom to give and whom not to as there are so many that you want to give and are so so deserving!!
My aunt makes this dish and I love it! Good stuff.
Swati, thanks. It’s because I’m in the beach mood and as for the awards I believe that the people I chose to be my blogging friends all deserve it and I am not saying this to have everyone pleased.
Sam, it’s a bit messy for the person preparing it but those who eat it just love it. Imagine all fish without bones (lol).
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