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  Added: Mar 30, 2011  •  Visited (74)  •  Print version Print this recipe (3)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Shrimp And Flounder Mayonnaise
(Mayonnaise De Camarrao E Linguado)
What You Need:
  • Flounder
  • Shrimps
  • Anchovy
  • Butter
  • Lemon Juice
  • Eggs
  • Lettuce
  • Mayonnaise
  • Parsley
  • Gherkins
  • Beet
  • Olive
  • Celery
  • Sugar
  • Salt, peppercorns, bay leaves
  • Capers

  • How To Cook:
    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.

    2. Place 2 flounder fillets (about ½ pound each) in the mixture in the pan cover and simmer for 5 minutes. Cool, then refrigerate.

    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.

    4. Halve 3 hard-boiled eggs lengthwise and top each with ¼ teaspoon mayonnaise, then with a rolled anchovy fillet with a caper centre.

    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.

    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

    7. 2 whole shrimps.

    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.

    This recipe is also available in:
    Cuisine » Americas » Brazil
    Dish » Appetizers
    Main Ingredient » Shellfish » Shrimp
    Main Ingredient » Fish » Flounder & Sole
    Main Ingredient » Condiments » Mayonnaise



     




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