Dining PIX: The Aegean Cove

The Aegean Cove's executive chef Christof Christou joined us this morning to cook Stuffed Lavraki with Kalamata Olive Purée and Sweet Roasted Peppers on a Bed of Bulgur Wheat.

The Aegean Cove is located at 20-01 Steinway Street, Astoria, NY 11106. For more on the Greek cuisine restaurant log onto www.aegeancove.com or call (718) 274-9800.

Don't miss out on CW11's exclusive Dining PIX deal! Diners will receive two $50 gift certificates for the price of one! Supplies are limited. For more information on this and on all Dining PIX deals, log onto: http://wpix.tribunedeals.com.

Be sure to check back with us for next Thursday's Dining PIX, when the folks from Le Perigord will join us for a live cooking demo.

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RECIPE, VIDEO AND PICTURES AFTER THE JUMP...

For Lavraki:
2 fillets of the Lavraki about 4oz each
2 tbls. of the olive puree
1 red roasted pepper sliced thinly
1/4 of a cup of extra virgin olive oil
Salt and pepper

Instructions:
1. Take the 2 fillets salt and pepper them, then spread the olive purée on top and add the sliced peppers.

2. After that, from the tail of the fish roll it with the skin side out and secure with a tooth pick.

3. In a hot pan add the olive oil and then put in the fish. Cook for about 2 to 3 minutes per side, until the fish is done. But on the side.

For the Bulgur Wheat:
1 cup of bulgur wheat
3 cups of chicken stock or water
1 tbls. of tomato paste
1 onion chopped
Salt and pepper
1/4 olive oil

Instructions:
1. In hot pan add the olive oil and then put in the chopped onions,sauté for about 4 minutes then add the bulgur wheat. Cook for 2 to 3 minutes.

2. Then add the tomato paste which first you diluted in the chicken stock or water.

3. Bring to a boil and then simmer for about 20 minutes.

4. When done put the bulgur wheat in a middle of a plate the fish on top and served.

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