Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1 T Butter

  2. 1 lb White Fish Fillets; *

  3. 1/2 c ;Hot Water

  4. 4 ea Eggs; Large, Hard Cooked

  5. 2 ea Pickles; Dill

  6. 1 T Capers --SAUCE--

  7. 2 T Mayonnaise

  8. 2 T Sour Cream

  9. 2 t Lemon Juice

  10. 1 t Mustard; Dijon-style

  11. 1/2 t Salt

  12. 1/4 t Pepper; White --GARNISH--

  13. 1 ea Egg; Large, Hard Cooked

  14. 4 ea Beets; Canned, Slices

Instructions Jump to Ingredients ↑

  1. Fillets may be fresh or frozen. They can include cod, turbot, or haddock. Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

Comments

882,796
Send feedback