| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
German |
German, Salads, Fish |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
lb |
White fish fillets; * |
| 1/2 |
c |
;hot water |
| 4 |
|
Eggs; large, hard cooked |
| 2 |
|
Pickles; dill |
| 1 |
tb |
Capers ———sauce———— |
| 2 |
tb |
Mayonnaise |
| 2 |
tb |
Sour cream |
| 2 |
ts |
Lemon juice |
| 1 |
ts |
Mustard; dijon-style |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
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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