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 Aug 16, 2009
15 min
30 min
45 min