| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Seafood |
German |
Cheese/eggs, 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 |
| 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 |
| 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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