Fish Salad With Remoulade Sauce Recipe
Ingredients:
1 1/2 lb. white fish, such as bass, pike, halibutPoached in court bouillon (see page Fish section)
4 hard cooked eggs
8 anchovy fillets
4 lettuce leaves
Lemon slices or wedges
SAUCE REMOULADE
2 c. mayonnaise
1 tbsp. prepared mustard
1 tsp. anchovy paste
1 tbsp. each chopped capers & gherkins
1 tbsp. chopped parsley
2 tsp. chopped fresh herbs, such as chervil & tarragon (or sub. 1/4-1/2 tsp. dried tarragon)
Salt & white pepper to taste
Cooking Directions:
Combine all the sauce ingredients, cover and refrigerate for 1-2 hours.To Assemble: Fillet the fish and cut in serving pieces. Arrange each one on a lettuce leaf. Split the hard-cooked eggs lengthwise, place an anchovy fillet on each and arrange between the pieces of fish. Adjust the consistency of the sauce, if necessary, by thinning with milk or water. Lightly coat the fish with the sauce. Accompany with thin slices of brown bread and butter.
Other Recipes you might like:
Chinese Salad With Funny Sauce, Crab Cakes With Remoulade Sauce, Dipping Sauce, Grilled Lamb Chops With Mint Sauce, Hot Salmon Puffs With Horseradish Sauce, Orange Roughy With Mushroom Sauce
