2 white fish, any fish like rockfish, pagell, kahli that has white and milky
flesh and has fins(each 6-8ins long approx)
3 chopped olives
quarter tomato chopped
quarter lemon
3 tbsp white wine
3 tbsp water
1 tbsp e.v. olive oil
basil, marjoram, mint
pepper and salt
foil
salad leaves like rocket, spinach etc (baby leaves)
12 mini containers, could be spoons or mini bowls - see pic
lemon for garnish
Instructions
For the mayo- 1 egg yolk
100 grms oil (2/3 sunflower, 1/3 olive)
filtered juice of 1 lemon or 2 tbsp white wine
vinegar
pinch of salt
finely chopped capers
Start with the fish, these should be cleaned and
gutted and placed onto a piece of foil which is
large enough to seal so that you will cook the
fish 'al cartoccio'. Start by twisting the ends of
the foil together to create an envelope. then
sprinkle the wine and water and spritz the lemon
juice on the fish leaving the lemon in the
'envelope'. Dress with remaining ingredients bar
the salad leaves and bake in oven gas mark 4 or
140 elec. till fish is done. Approx 15-25 minutes.
Always check, fish which is raw is not nice, fish
which is overcooked is horrible, so check.
Then whilst fish is cooking we go onto making the
mayo. Some are terrified, but really nothing is
easier than emulsifying egg yolk and oil.
Take egg and electric beater and start beating egg
yolk, it will start to thicken and goes lighter in
colour. Slowly add the oil whilst beating
constantly, once that is incorporated, add the
juice slowly and adjust with salt. Please do not
add loads of salt because once the mayo is ready
you will add the chopped capers to it. You may
also add a chopped sprig of marjoram or mint
and/or basil. You can leave the herbs out, I
didn't add as the flesh of white fish (I used
rockfish) is delicate and it was already cooking
in them. Now all you need do is assemble the dish.
Take fish and debone and clean thoroughly and
flake,
keep one largish flake for each container.
Take the containers and place a small amount of
salad leaves (you might need to tear these) at the
bottom and pile the flaked fish on top. Place mayo
in separate bowl and garnish fish with lemon.
Guests may help themselves to a small dollop of
mayo. Please see photo for guidance.
Originally Submitted
9/13/2013
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