Stuffed Fish Odette Mennesson
|Grouper/Bluefish||5 Pound (Use 1 Whole Large Fish)|
|Court bouillon||1 (For Fish And Shellfish)|
|Hard cooked egg||6|
|Mayonnaise||2 Cup (32 tbs)|
|Crab meat||1 Cup (16 tbs)|
|Parsley||1 Teaspoon (For Garnish)|
|Lime wedges||2 (For Garnish)|
|Avocado slices||2 (For Garnish)|
Have the fish split and boned without removing the head or tail.
Bring court bouillon to boiling in a large roasting pan.
Wrap fish in cheesecloth and put into pan, leaving the ends of the cloth out of the pan.
Poach 7 to 10 minutes, or until fish is thoroughly cooked.
Meanwhile, mash eggs with mayonnaise; mix in crab meat.
Gently remove fish from bouillon and transfer from cloth to a platter.
Spoon crab mixture between the two halves of fish.
Serve warm, or if desired, chill thoroughly.
To serve, arrange parsley around fish and garnish with slices of lime and avocado.