Sea Bass and Halibut with Mayonnaise
⏳ Time
45 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Recipe taken from a book titled 'Salads and Appetizers from Fish and Seafood'.
Ingredients
- Fish - 24.7 oz
- Salad Potatoes - 10.6 oz
- Turnips - 3.5 oz
- Turnips - 1 piece
- Pickles - 5.3 oz
- Green Peas - 3.5 oz
- Mayonnaise - 7.1 oz
- Olives stuffed with lemon - 3.5 oz
- Tomatoes - 3.5 oz
- Salt - to taste
- Parsley - 1 piece
- Bay leaf - 2 pieces
- Green peppercorns - 6 pieces
Step by Step guide
Step 1
Boil the fish in a spiced broth with bay leaves and parsley, cool without removing from the broth.
Step 2
Also boil the root vegetables.
Step 3
Dice the boiled potatoes, carrots, and turnip into small cubes.
Step 4
Divide the diced vegetables in half; season one half with salt, mayonnaise, green peas, and finely chopped pickles. Place these vegetables at the bottom of an oval dish.
Step 5
Carefully arrange pieces of fish on top of the vegetables and pour mayonnaise over them, slightly diluted with strained cold fish broth (for every 100 g of mayonnaise, add 1–2 tablespoons of broth).
Step 6
Garnish with pitted olives. Arrange the remaining diced vegetables around, interspersing with slices of tomatoes or julienned pickled red peppers.
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