CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Grains |
|
Fish, Salads |
6 |
Servings |
INGREDIENTS
2 |
|
Red potatoes, boiled |
3 |
|
Carrots, cooked and diced |
1 |
c |
Peas, frozen petite cooked |
1/2 |
c |
Yellow Onion, finely chopped |
1 |
t |
Salt |
1/2 |
t |
Black Pepper, freshly ground |
1 |
c |
Mayonnaise |
10 |
oz |
Firm, white fish cooked and |
|
|
flaked |
1/2 |
|
Cucumber, seeded |
3 |
|
Carrot, cooked |
|
|
Boston lettuce, julienned |
INSTRUCTIONS
FISH: Drain the potatoes and let them cool. Peel and dice into 1/2
inch pieces. Combine potatoes, carrots, peas, onion, salt, pepper and
1/2 cup mayonnaise. Using approximately half, arrange a one-inch thick
layer of vegetable mixture on a platter in the shape of a fish. Layer
the fish pieces on top. Add rest of vegetables and smooth with a
spatula. Coat with rest of mayonnaise GARNISH: Slice the cucumber
paper thin and place on fish like scales, working from the tail
forward and overlapping them. Use very thin strips of carrot to
outline where the head meets the body. Use more carrot to make a small
fin and a mouth. Use a pea centered on a small carrot round for the
eye. Surround the fish with julienned lettuce. If you're not serving
this for a party, or just don't want to go to all this trouble, mold
the fish mixture into oiled custard cups and unmold on a plate of
tomato slices. Recipe by: Jacques Pepin - Everyday Cooking Posted to
MC-Recipe Digest V1 #562 by Barbara Zack <bzack@gnt.net> on Apr 12,
1997
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