Best 6 Latholemono Recipes
Latholemono, also called egg-lemon soup, is a classic Greek dish that is both flavorful and versatile. This traditional soup is made with a combination of chicken broth, rice, eggs, and lemon juice, resulting in a light and tangy taste. While there are many variations of latholemono, the key ingredients remain the same. It is often served as an appetizer or main course and can be enjoyed hot or cold. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at a gathering, latholemono is sure to satisfy.
Here are our top 6 tried and tested recipes!
LADOLEMONO - LEMON OIL SAUCE FOR FISH OR CHICKEN
This is a Greek sauce that is great for grilled or baked chicken or fish (especially salmon). It is simple to make, and is usually served with the meal so that everyone can put as much ladolemono on their fish or chicken as they want.
Provided by Thalia
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, oregano, salt and pepper. Seal, and shake until well blended. Use to brush onto chicken or fish when cooking, and set aside some for serving with the meal. Shake or stir before using, as the oil will separate.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 1.7 g, Fat 27 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 3.7 g, Sodium 0.9 mg, Sugar 0.4 g
ROASTED WHOLE BRANZINO
Steps:
- Preheat the oven to 500 degrees F. Set a wire rack in a rimmed baking sheet.
- Cut slits into the branzino skin 1 inch apart, being careful not to cut through the spine. Stuff each slit with the garlic then drizzle the fish with oil. Season heavily with salt and pepper. Stuff the fish cavity with the lemon slices and the thyme sprigs. Transfer the fish to the wire rack and roast in the oven until the flesh is flaky and cooked through, about 14 minutes.
- Remove and discard the thyme sprigs. Sprinkle with the parsley and serve.
LATHOLEMONO
This dressing is perfect on veggies such as steamed green beans, broccoli, zucchini, cauliflower or any greens. It can also be used to baste meats or seafood when grilling. Once you try this simple, simple recipe you'll be hooked. Please DO NOT use dried oregano or bottled lemon juice for this recipe!!!
Provided by Jostlori
Categories Lemon
Time 5m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Combine the olive oil, lemon juice and oregano in a small glass bowl and season to taste with salt and pepper.
- Stir well again, just before serving or using.
Nutrition Facts : Calories 1303.6, Fat 144.4, SaturatedFat 20, Sodium 4.9, Carbohydrate 8.9, Fiber 2.3, Sugar 2.2, Protein 0.7
GREEK OLIVE OIL AND LEMON SAUCE
Ladolemono is a Greek sauce that requires no cooking and has few ingredients. It is perfect with seafood, but you can also use it on vegetables or chicken.
Provided by Nancy Gaifyllia
Categories Sauce
Time 5m
Number Of Ingredients 4
Steps:
- Combine all the ingredients in a blender. Blend on high for a few seconds until the sauce becomes thick and creamy.
- Add to your favorite fish, vegetable or chicken dish as a seasoning.
Nutrition Facts : Calories 482 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 7 g, Sodium 74 mg, Sugar 0 g, Fat 54 g, ServingSize 3/4 cup (1 to 2 servings), UnsaturatedFat 0 g
GRILLED FISH WITH LATHOLEMONO
A very simple but really delightful Greek technique for cooking fish. It works well with any firm-fleshed fish that will hold up to grilling, but I think it's especially good with swordfish steaks or tuna.
Provided by EmmyDuckie
Categories Greek
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brush fish with olive oil and lemon juice, sprinkle with salt and oregano. Let sit at room temperature while you light up the grill.
- Grill fish 4-5 minutes on each side, or until done to your liking. I prefer to leave tuna somewhat rare inside, so it takes less time than other varieties.
- Prepare latholemono by placing all ingredients in a blender, and blending until smooth and creamy. It will separate eventually, so make it immediately before serving. There will probably be leftovers. It can be whisked back together and used as a salad dressing or sauce for vegetables or other meats.
- Drizzle a little sauce on fish, and enjoy.
Nutrition Facts : Calories 261.4, Fat 28.7, SaturatedFat 4, Sodium 146.3, Carbohydrate 2.4, Fiber 0.2, Sugar 0.6, Protein 0.2
LADOLEMONO
Provided by Bon Appétit Test Kitchen
Yield Makes 1/2 cup
Number Of Ingredients 3
Steps:
- Whisk together lemon juice and extra-virgin olive oil. Whisk in kosher salt and freshly ground black pepper to taste.
Tips:
- Select the freshest ingredients possible. The quality of your ingredients will greatly impact the taste of your latholemono sauce. Use ripe lemons, fresh garlic, and high-quality olive oil.
- Taste the sauce as you make it. Adjust the seasonings to your liking, adding more lemon juice, salt, or pepper as needed.
- Don't overcook the fish. Fish is best cooked quickly over high heat. Overcooking will make it tough and dry.
- Serve the latholemono sauce immediately. The sauce is best when it is fresh. If you need to make it ahead of time, store it in the refrigerator for up to 3 days.
- Use latholemono sauce on a variety of dishes. It is great on fish, chicken, and vegetables. You can also use it as a marinade or dipping sauce.
Conclusion:
Latholemono sauce is a delicious and versatile condiment that can be used on a variety of dishes. It is easy to make and can be tailored to your own taste. With its bright citrus flavor and creamy texture, latholemono sauce is sure to become a favorite in your kitchen.
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