| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Russian |
|
1 |
Servings |
INGREDIENTS
|
|
Poached white fleshed fish; (she used halibut) |
|
|
Cocktail sauce. |
|
|
Lettuce leaves |
|
|
Ketchup; (or chili sauce) |
|
|
White horseradish; (its stronger and not as sweeteas the red) |
|
|
Worchestershire Sauce; (to taste) |
|
|
Lemon Juice |
INSTRUCTIONS
COCKTAIL SAUCE
Source: Celia Wisan (Wendy's mom)
Put lettuce leaves in aattractive wide champagne glasses ( or on a plate).
Put balls or small pieces of the poached fish on the lettuce . Spoon on
some cocktail sauce. Serve chilled.
Cocktail sauce: Mix together and taste to suite your taste. It should be
zippy.
Note: The ketchup and mayo with worchestershire sauce mentioned in the
first post on mock craw-fish was what I always call russian dressing. It
goes beautifully with fish salad also made with white fleshed fish and
sweet gherkin pickles chopped up and some if the juice added to the fish
and usual vegetable mix (celery, onion, peppers, etc. ). I thinkd my recipe
for this salad should be in the archives.
Posted to JEWISH-FOOD digest by "W. Baker" <wbaker@panix.com> on Sep 28,
1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Bibles that are falling apart are usually owned by people who aren’t.”