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Shrimp And Flounder Mayonnaise
(Mayonnaise De Camarrao E Linguado)
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| What You Need: |
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Flounder
Shrimps
Anchovy
Butter
Lemon Juice
Eggs
Lettuce
Mayonnaise
Parsley
Gherkins
Beet
Olive
Celery
Sugar
Salt, peppercorns, bay leaves
Capers
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| How To Cook: |
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1. Melt 2 tablespoons butter in a large frying pan, add 1/3 cup lemon juice, ¼ cup chopped parsley, 1 tablespoon sugar, 1 teaspoon salt, 6 whole peppercorns and 2 bay leaves; bring to the boil.
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2. Place 2 flounder fillets (about ½ pound each) in the mixture in the pan cover and simmer for 5 minutes. Cool, then refrigerate.
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3. Combine 1/3 cup lemon juice, 2 tablespoons chopped parsley, ¼ teaspoon seasoned salt and 2 dozen large shrimps (cooked and deveined). Refrigerate this mixture also.
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4. Halve 3 hard-boiled eggs lengthwise and top each with ¼ teaspoon mayonnaise, then with a rolled anchovy fillet with a caper centre.
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5. Slice 1 dozen of the marinated shrimps and add 1 cup shredded round lettuce and ¼ cup mayonnaise. Arrange 6 beds of cos lettuce leaves round the edge of a large platter.
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6. Cut each fish fillet into thirds and lay one piece on each lettuce bed. Top with sliced shrimp mixture and 1 cup mayonnaise. Garnish each piece of fish with 2 pieces of pickled gherkin and
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7. 2 whole shrimps.
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8. In the center of the platter, arrange the egg halves, 6 gherkin slices, 6 pickled beet slices and 12 stoned ripe olives; garnish with celery leaves.
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