| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Fish, Latin ameri, Seafood, Shrimp |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or mayonnaise |
| 2/3 |
c |
Lemon juice |
| 6 |
tb |
Snipped parsley |
| 1 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 6 |
|
Whole peppercorn |
| 2 |
|
Bay leaves |
| 2 1/2 |
lb |
Flounder fillet |
| 1/4 |
ts |
Seasoned salt |
| 2 |
|
Dozen large shelled shrimp; cooked/deveined |
| 3 |
|
Hard-cooked eggs; shelled |
|
|
Mayonnaise |
|
|
Rolled anchovy filets |
|
|
Capers |
|
|
Romaine leaves |
|
|
Sour-pickle beet slices |
| 12 |
|
Pitted-ripe olives |
|
|
Celery leaves |
INSTRUCTIONS
Early on day: In large skillet melty butter or margarine. Add 1/3 cup lemon
juice, 1/4 cup snipped parsley, sugar, salt, peppercorns and bay leaves;
bring to a boil. Lay flounder filets in mixture in skillet; cover; simmer
for 5 minutes. Refrigerate in skillet. Combine 1/3 cup lemon juice, 2
tablespoons snipped parsley, seasoned salt and cooked shrimp. Refrigerate.
About Thirty Minutes before Serving: Halve hard-cooked eggs lengthwise, top
each with 1/4 teaspoon of mayonnaise, then a rolled anchovey filet with
caper center. Cut up 1 dozen of the refrigerated shrimp and add 1 cup
finely sliced romaine and 1/4 cup mayonnaise and toss.
Arrange 6 beds of romaine leaves around edge of large platter. Cut each
fish filet into thirds; lay one-third on each romaine bed. Top with sliced
shriimp mixture and 1/2 cup mayonnaise.
Garnish each with sour-pickle slices and 2 whole shrimp. In center of
platter arrange egg halves, pickled beet slices and pitted ripe olives.
Garnish with celery leaves. Makes 6 servings.
NOTES : This is a typical luncheon dish from Brazil.
Recipe by: Redbook Magazine, June '64
Posted to MC-Recipe Digest V1 #1019 by Roberta Banghart
<bobbi744@sojourn.com> on Jan 17, 1998
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