Slice halfway through the fillets in one side, without cutting them, so that their surface enlarges and allows us to fill them. Spread the sun-dried tomatoes in their centre, herbs on top and finally the lemon slices. Fold the fillets, closing this way stuffing in the centre, tie with string and season. In a frying pan, put the butter with the olive oil...

In a small saucepan and at low heat, warm the milk with the almonds and bay leaves until the milk is just below the boiling point. Remove the pot from heat and leave it for 30’ minutes to be seasoned. Strain it in a jug with spout. Remove the bay leaf and dry the almonds on paper towel. In a large saucepan, melt 75 gr. butter and using a whisk, shift the flour for 2’ until cooked...

Heat 20 gr butter in a large deep pan on high heat. Saute the chopped leek for 2’, then the fresh onion with the garlic for 1' until they release their flavours. Add spinach and salt. Saute until wilted and the spinach is dried for about 3'. Add piperiki ARAKYNTHOS, grated graviera and mustard...