| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Seafood |
|
Big, Kevin, Little, Kevin |
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 |
tb |
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
FOR THE MAYONNAISE
FOR THE GREEN BIT
FOR THE SMOKED FISH SALAD
1 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.
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