| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
German |
Fish, German, Salads |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Butter |
| 1 |
lb |
White fish fillets, * |
| 1/2 |
c |
hot water |
| 4 |
|
Eggs, large hard cooked |
| 2 |
|
Pickles, dill |
| 1 |
T |
Capers |
|
|
sauce |
| 2 |
T |
Mayonnaise |
| 2 |
T |
Sour cream |
| 2 |
t |
Lemon juice |
| 1 |
t |
Mustard, dijon-style |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper, white |
|
|
garnish- |
| 1 |
|
Egg, large hard cooked |
| 4 |
|
Beets, canned slices |
INSTRUCTIONS
Fillets may be fresh or frozen. They can include cod, turbot, or
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++
++++ Melt butter in a frypan. Place fish in frypan and pour hot water
over fish. Bring to a boil, cover, lower heat and simmer gently for
10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles.
Drain fish, cool and cut into cubes. Prepare salad sauce by blending
mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a
separate bowl gently mix fish cubes, egg and pickle slices and capers.
Arrange fish mixture in individual dishes and spoon salad sauce over
tops. Chill for 30 minutes. To garnish, cut remaining egg into eight
pieces and chop beet slices. Arrange garnish on each serving. Serve
immediately. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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