Ettore Botrini has been awarded two Michelin stars for his Corfu restaurant Etrusco and Botrinis in Halandri, Athens (www.botrinis.com)
Preparing the marinade: In a pyrex add the olive oil, all the spices, juice and lemon zest. Stir and add the fish. Cover and leave it in the refrigerator for 24 hours.
In a bowl put all the ingredients for the panning, mix well and keep aside.
Remove salmon from the refrigerator one hour before placing it in the oven to reach room temperature. Empty the marinade in the panning bowl with all the ingredients for breading. Mix well and then place the fillets in a pyrex and cover them with the mixture. Set oven temperature at 160°C for 10 minutes and then turn on the grill at 230°C for 5 to 10 minutes until colour turns golden brown. Serve warm.
For this fatty fish with a crispy crust and high flavour intensity choose a Greek rosé with vegetal elements and the necessary acidity, or a white oaked Sauvignon Blanc. Other options may be an Assyrtiko derived from Drama region yet for those seeking real excitement there are also red wines suggestions like a Mavroudi of Northern Greece, a Limnio or a Vlachiko.