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Sliced Cold Fish

21st.Century.Chef's picture
  Firm fish 3 Pound (1 1/2 Kilogram Firm Fleshed Variety Such As Tuna, Mackerel, Cod)
  Lemon juice 2 Tablespoon
  Salt 1 Teaspoon
  Parsley sprigs/Dill sprigs 2
  Water 2 1⁄2 Cup (40 tbs)
  Onion 1 Small
  Bay leaf 1
  Black peppercorns 6
  Lemon slices 3

Remove the skin from a mid section of a fish.
Place fish in a casserole and add lemon juice, water, salt and dill.
Slice the onion and spread over the fish, add a bay leaf and peppercorns.
Cover the casserole and bake in a medium oven for about 1/2 hour or till the flesh is tender.
Leave in the stock till cold.
Serve the fish cut in thin slices across the grain or flaked, with mayonnaise flavoured with capers or serve with cocount cream sauce (miti).
Garnish with lemon slices and dill or parsley.

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