Rock viper (Vipera xanthina)
Rock viper (Vipera xanthina) * Family: Viperidae, * Subfamily: Viperinae, * Genus: Vipera, * Species: V. xanthina, *Phylum: Chordata, * Subphylum: Vertebrata, * Class: Reptilia, * Order: Squamata, * Suborder: Serpentes, * Type: Reptile, * Diet: Carnivore, * Avarege life span in the wild: 12-16 years, * Size: Usually grows to 70-95 cm, but reaches a maximum length of 130 cm, * Weight: no data, ** It is Picture. ** Vipera xanthina is a venomous viper species found in northeastern Greece and Turkey, as well as certain islands in the Aegean Sea. No subspecies are currently recognized. More info: en.wikipedia.org
GreekFoodTv☼ Gilthead Bream with Egg-Lemon Sauce
Try Greek farmed bream and PDOextra virgin Greek olive oil in this healthy, easy fish dish. For the recipe, press the more button. Gilthead Bream with Egg-Lemon Sauce 2-4 servings 1 cup/240 ml extra-virgin Greek olive oil 3 large onions, coarsely chopped 2 large carrots, cut into ¼-inch/6-mm-thick rounds 1 ½ pounds/750 g. cultivated celery, coarsely chopped, plus 1 tsp. ground celery seeds, or 2 pounds/1 kilo thin-stalked wild celery Sea salt, to taste Freshly ground black pepper to taste 2 pounds/1 kilo gilthead bream, cleaned and gutted Egg and Lemon Sauce (Avgolemono) 2 large eggs Juice of 1 large lemon 1. Prepare the vegetables: Heat the olive oil in a large pot and cook the onions over low heat, stirring until wilted, about 10 minutes. Add the carrots, celery, and celery seeds, if using, and toss to coat with the oil. Cover and simmer over low heat until the vegetables are tender, about 45 minutes, adding water if necessary to keep the mixture from burning. 2. Season the fish with sea salt and pepper. 3. Season the vegetables with salt and pepper. Place the fish carefully on top of the vegetables in the pot. Pour in the water, enough to cover the vegetables by ½ inch/1,5 cm. Cover, raise the heat and bring to a boil Then lower the heat and simmer until flaky and fork-tender, about 12 to 15 minutes. 4. Prepare the egg-lemon sauce: Beat the eggs and lemon juice together with a wire whisk or an immersion blender in a small bowl. Slowly add a ladleful of the pan juices …