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Sea bass, halibut with mayonnaise

4 servings

45 minutes

The recipe is taken from the book "Salads, appetizers from fish and seafood.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
612
kcal
37.7g
grams
38.1g
grams
28.4g
grams
Ingredients
4servings
Fish
700 
g
Potato
300 
g
Carrot
100 
g
Turnip
1 
pc
Pickles
150 
g
Green peas
100 
g
Mayonnaise
200 
g
Olives
100 
g
Tomatoes
100 
g
Salt
 
to taste
Parsley root
1 
pc
Bay leaf
2 
pc
Black allspice
6 
pc
Cooking steps

  • 1

    Boil the fish in a spiced broth with bay leaves and parsley, then cool it without removing it from the broth.

    Required ingredients:
    1. Fish: 700 g
    2. Parsley root: 1 piece
    3. Bay leaf: 2 pieces
    4. Black allspice: 6 pieces

  • 2

    The root vegetables should also be boiled.

    Required ingredients:
    1. Potato: 300 g
    2. Carrot: 100 g
    3. Turnip: 1 piece

  • 3

    Boil potatoes, carrots, and turnips, then cut them into small cubes.

    Required ingredients:
    1. Potato: 300 g
    2. Carrot: 100 g
    3. Turnip: 1 piece

  • 4

    Divide the chopped vegetables in half, season one half with salt, mayonnaise, green peas, and finely chopped cucumbers. Place these vegetables at the bottom of an oval dish.

    Required ingredients:
    1. Salt:  to taste
    2. Mayonnaise: 200 g
    3. Green peas: 100 g
    4. Pickles: 150 g

  • 5

    Carefully place pieces of fish on top of the vegetables and pour over them mayonnaise slightly diluted with strained cold fish broth (1-2 tbsp of broth per 100 g of mayonnaise).

    Required ingredients:
    1. Fish: 700 g
    2. Mayonnaise: 200 g
    3. Fish: 700 g

  • 6

    Garnish with pitted olives. Arrange the other chopped vegetables around, interspersing them with slices of tomatoes or julienned pickled red peppers.

    Required ingredients:
    1. Olives: 100 g
    2. Tomatoes: 100 g
    3. Black allspice: 6 pieces

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