Broiled Whitefish With Mushroom Mayonnaise
|Whitefish||6 Pound, boned and scaled (2 Fish, About 2-3 Lbs Each, Pickerel, Lake Trout, Or Black Bass Can Be Substituted)|
|Garlic||2 Clove (10 gm), chopped very fine|
|Finely chopped onion||3⁄4 Cup (12 tbs) (Medium Sized Ones)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Melted butter||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Minced celery leaves||2 Tablespoon|
|Mushroom stalk||1⁄2 Cup (8 tbs), finely chopped|
|Parsley stalk/Chervil||2 , chopped|
|Melted butter||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|Sliced mushroom caps||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Teaspoon|
|Homemade mayonnaise||1 Cup (16 tbs)|
|Finely chopped parsley||1 Teaspoon|
To make the mashroom mayonnaise, sprinkle mushrooms with lemon juice.
Let stand while you prepare the mayonnaise.
Combine mayonnaise with the mushrooms, lemon juice, parsley, and capers.
Chill 15 minutes to mix flavours.
Wipe the fish with a damp cloth.
Do not wash.
Combine the garlic, onion, pepper, 1/4 cup melted butter, 3 tbsp lemon juice, and lemon rind.
Rub the fish all over, inside and out, with this mixture.
Combine the celery leaves, mushroom, and the chopped parsley or chervil, and put half of the mixture in the cavity of each fish.
Place in a shallow pan.
Broil 4" from the heat, basting with the 3 tbsp melted butter and the 2 tbsp lemon juice.
Cook about 15-20 minutes or until the fish flakes easily.
You do not need to turn the fish over.
Lower the broiling pan if the skin begins to burn before the fish are cooked.
Place on a preheated platter.
Pour pan juices over the fish.
Serve hot, garnished with parsley.
Serve mushroom mayonnaise with broiled fish.