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Skordalia
Brad asks: Many years ago at a Greek restaurant on the West Bank, they served a thick white sauce with seafood dishesw. I thought it was great, but I haven't seen it since. And I can't remember the name of it. I remember it had a lot of garlic in it. Do you know what I'm talking about? Tom sez: I barely know what I'm talking about some days. But I do know this. The sauce is skordalia, made with garlic and bread (usually), although sometimes it's made with potatoes as a thickener. Also in there is some ground almonds. It is indeed delicious with fried seafood. Oddly, the other common partner for skordalia is beets, served cold as a salad. I also remember the name of the restaurant: the Royal Oak Restaurant and Pub. Revised 3/10/08 Copyright © 2008 Tom Fitzmorris. All rights reserved. |
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