Greek Recipes

Greek and Cypriot recipes

Tope in mulberry sauce (Galeos me saltsa apo moura)


  • 6 slices of tope (dogfish or smooth-hound shark steaks)
  • 250 g mulberries or blackberries
  • 25 g olive oil
  • 25 g walnuts, chopped
  • 6 slices white bread, dried and crumbled
  • 1 spring spearmint, finely chopped
  • 2 tbsp. raisins or currents
  • 25 g fresh butter
  • 1/2 cup sweet, white wine
  • salt, pepper
  • juice of one lemon


  • Place the fish in a small pan and brush both sides with olive oil.
  • Sprinkle with salt and pepper to taste and bake the fish in a moderate oven (180*C) for 15-20 minutes.
  • In a small bowl combine the berries, breadcrumbs, olive oil, walnuts, chopped spearmint, raisins, and wine.
  • Whisk the ingredients and set aside for about 2 hours.
  • Put the mixture in a blender and process until well blended.
  • Push through a fine-mesh strainer into a small pan.
  • Heat the sauce thoroughly, adding a little pepper and the lemon juice.
  • Pour over the slices of baked fish and serve.

(serves 6)

Your email address will not be published. Required fields are marked *