Mayonnaise de camarao e linguado (shrimp&flounder mayonnais)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or mayonnaise |
| ⅔ | cup | Lemon juice |
| 6 | tablespoons | Snipped parsley |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Salt |
| 6 | Whole peppercorn | |
| 2 | Bay leaves | |
| 2½ | pounds | Flounder fillet |
| ¼ | teaspoon | Seasoned salt |
| 2 | Dozen large shelled shrimp; cooked/deveined | |
| 3 | Hard-cooked eggs; shelled | |
| Mayonnaise | ||
| Rolled anchovy filets | ||
| Capers | ||
| Romaine leaves | ||
| Sour-pickle beet slices | ||
| 12 | Pitted-ripe olives | |
| Celery leaves | ||
Directions
Early on day: In large skillet melty butter or margarine. Add ⅓ cup lemon juice, ¼ cup snipped parsley, sugar, salt, peppercorns and bay leaves; bring to a boil. Lay flounder filets in mixture in skillet; cover; simmer for 5 minutes. Refrigerate in skillet. Combine ⅓ cup lemon juice, 2 tablespoons snipped parsley, seasoned salt and cooked shrimp. Refrigerate.
About Thirty Minutes before Serving: Halve hard-cooked eggs lengthwise, top each with ¼ teaspoon of mayonnaise, then a rolled anchovey filet with caper center. Cut up 1 dozen of the refrigerated shrimp and add 1 cup finely sliced romaine and ¼ cup mayonnaise and toss.
Arrange 6 beds of romaine leaves around edge of large platter. Cut each fish filet into thirds; lay one-third on each romaine bed. Top with sliced shriimp mixture and ½ cup mayonnaise.
Garnish each with sour-pickle slices and 2 whole shrimp. In center of platter arrange egg halves, pickled beet slices and pitted ripe olives.
Garnish with celery leaves. Makes 6 servings.
NOTES : This is a typical luncheon dish from Brazil.
Recipe by: Redbook Magazine, June '64 Posted to MC-Recipe Digest V1 #1019 by Roberta Banghart <bobbi744@...> on Jan 17, 1998