Side Pannel
Mayonnaise De Camarao E Linguado (Shrimp&flounder Mayonnais)
Mayonnaise De Camarao E Linguado (Shrimp&flounder Mayonnais)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Shellfish, Fish
Ingredients List
- 2 tb Butter or mayonnaise
- 2/3 c Lemon juice
- 6 tb Snipped parsley
- 1 tb Sugar
- 1 ts Salt
- 6 Whole peppercorn
- 2 Bay leaves
- 2 1/2 lb Flounder fillet
- 1/4 ts 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 1/3 cup lemon
juice, 1/4 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 1/3 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 1/4 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 1/4 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 1/2 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.
juice, 1/4 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 1/3 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 1/4 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 1/4 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 1/2 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.
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