Sea bass, halibut with mayonnaise
4 servings
45 minutes
The recipe is taken from the book "Salads, appetizers from fish and seafood.
1
Boil the fish in a spiced broth with bay leaves and parsley, then cool it without removing it from the broth.
- Fish: 700 g
- Parsley root: 1 piece
- Bay leaf: 2 pieces
- Allspice: 6 pieces
2
The root vegetables should also be boiled.
- Potato: 300 g
- Carrot: 100 g
- Turnip: 1 piece
3
Boil potatoes, carrots, and turnips, then cut them into small cubes.
- Potato: 300 g
- Carrot: 100 g
- 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.
- Salt: to taste
- Mayonnaise: 200 g
- Green peas: 100 g
- Pickled cucumbers: 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).
- Fish: 700 g
- Mayonnaise: 200 g
- 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.
- Black olives: 100 g
- Tomatoes: 100 g
- Allspice: 6 pieces
