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Saganaki gebraten mit Lemon-Sauce

sizzling cheese saganaki

sizzling cheese saganaki

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!