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Title: Mayonnaise of Fish Categories: Fish, Salads Yield: 6 Servings --------------------------------FISH MIXTURE-------------------------------- 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 ----------------------------------GARNISH---------------------------------- 1/2 Cucumber, seeded 3 sl Carrot, cooked Boston lettuce, julienned 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 |