Turbot Paté with Mayonnaise
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Turbot lightly cooked with some tarragon, roughly chopped and served with homemade mayonnaise, anchovies and some cucumber.
This would work with almost any white fish, but although turbot is distinctly extravagant it tasted great. But note that it is worth making homemade mayonnaise for this dish.
around 750 gms of Turbot or other white fish
- Wash the fish under cold water and dry with kitchen paper. Lightly butter an ovenproof dish. Salt and pepper the fish and put in the dish. Chop tarragon to produce a handful and sprinkle over the fish. Cover with some buttered greaseproof paper and cook at 350°F/180°C/Reg4 for twenty minutes Picture .
- Remove and discard the skin and bones along with any liquid from the fish. Mash the fish with a fork incorporating the tarragon and season to taste with lemon juice and salt. Thoroughly stir in a couple of tablespoonfuls of mayonnaise and re-check the seasoning.
- Wash, trim and separate the leaves from the lettuce and then dry. Spoon portions of the fish mixture into the lettuce leaves.
- Stir a tablespoonful or so of lukewarm water into the remaining six tablespoonfuls of mayonnaise. season to taste and add lemon juice and salt if required Picture . Carefully pour over the fish.
- Cut the cucumber into thin slices, lighly dress in a little olive oil and lemon juice. Remove excess oil from the achovy fullets and arrange in a cross over the fish. Serve Zoom
Categories: cfish cturbot cstarter Recipe Id: r1023