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Turbot en Mayonnaise

  • Fillets of turbot
  • Oil
  • Tarragon vinegar
  • Salt
  • Pepper
  • Hard boiled eggs, chopped
  • Pickled cucumbers
  • Anchovies
  • Tarragon leaves
  • Beets
  • Capers
  • Aspic Jelly
Cut some fillets of cooked turbot into moderate sized round or oblong pieces, carefully removing the skin and all bones. Put in a bowl with a dressing made of oil, tarragon vinegar, pepper and salt. As soon as the fish is well flavored with the seasoning, arrange the pieces around a dish like a crown. Place a circle of chopped hard boiled eggs, tiny pickled cucumbers, anchovies, tarragon leaves, beets and capers around the dish. Arrange a wall of aspic jelly around the edge of the dish. Fill up the center of the crown of fish with a good mayonnaise sauce.
Submitted by Tess M Aug 16, 2009 15 min 30 min 45 min


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