| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Seafood |
|
Big, Kevin, Little |
1 |
Servings |
INGREDIENTS
| 2 |
|
Egg yolks |
| 1/4 |
qt |
Olive oil |
|
|
Lemon juice |
|
|
Salt and pepper |
| 6 |
oz |
Baby spinach |
| 4 |
oz |
Arrugala |
| 2 |
oz |
Fennel tops |
| 2 |
oz |
Parsley |
| 2 |
oz |
Chervil |
| 2 |
oz |
Tarragon |
| 1 |
oz |
Cilantro |
| 1 |
oz |
Green onions |
|
|
Smoked fish ie salmon |
|
|
sturgeon or chubb |
| 6 |
T |
Green mayo |
| 1 |
|
Vidallia onion, chopped |
| 1 |
|
Yellow bell pepper, chopped |
| 1 |
|
Red bell pepper, chopped |
| 1 |
|
Fennel bulb, chopped |
|
|
Arrugala leaves |
|
|
Endive leaves |
INSTRUCTIONS
Beat the seasoned egg yolks whilst drizzling in the oil until thick
and glossy. Add the lemon and continue whisking. For the Green Bit: 1
Remove all the stalks before weighing and blend all the herbs in a
processor, using cheese cloth to extract as much liquid from the mix
as possible. 2 Warm the liquid on a low heat and before it starts to
simmer, take off the heat and strain through the cheese cloth
stretched over a bowl. When well strained, take the puree left behind
on the cheese cloth and mix with the mayo. For the Smoked Fish Salad:
Arrange the salad and fish, and dress with the green mayo before
serving. Converted by MC_Buster. Recipe by: Big Kevin Little Kevin
Converted by MM_Buster v2.0l.
A Message from our Provider:
“You think life is full of surprises? Wait till you die!”