| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Fish, Salads |
6 |
Servings |
INGREDIENTS
| 2 |
|
Red potatoes, boiled |
| 3 |
lg |
Carrots, cooked and diced |
| 1 |
c |
Peas, frozen petite, cooked |
| 1/2 |
c |
Yellow Onion, finely chopped |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black Pepper, freshly ground |
| 1 |
c |
Mayonnaise |
| 10 |
oz |
Firm, white fish, cooked and flaked |
| 1/2 |
|
Cucumber, seeded |
| 3 |
sl |
Carrot, cooked |
|
|
Boston lettuce, julienned |
INSTRUCTIONS
FISH MIXTURE
GARNISH
FISH: Drain the potatoes and let them cool. Peel and dice into 1/2 inch
pieces. Combine potatoes, carrots, peas, onion, salt, pepper and 1/2 cup
mayonnaise. Using approximately half, arrange a one-inch thick layer of
vegetable mixture on a platter in the shape of a fish. Layer the fish
pieces on top. Add rest of vegetables and smooth with a spatula. Coat with
rest of mayonnaise
GARNISH: Slice the cucumber paper thin and place on fish like scales,
working from the tail forward and overlapping them. Use very thin strips of
carrot to outline where the head meets the body. Use more carrot to make a
small fin and a mouth. Use a pea centered on a small carrot round for the
eye. Surround the fish with julienned lettuce.
If you're not serving this for a party, or just don't want to go to all
this trouble, mold the fish mixture into oiled custard cups and unmold on a
plate of tomato slices.
Recipe by: Jacques Pepin - Everyday Cooking Posted to MC-Recipe Digest V1
#562 by Barbara Zack <bzack@gnt.net> on Apr 12, 1997
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