Recipes
Boiled fish in mayonnaise
Ingredients
→ GROUND BLACK PEPPER
→ SALT
→ WATER
→ 4 ONIONS
→ 30 G OF HERBS (DILL AND PARSLEY)
→ 250 G OF MAYONNAISE
→ 2 BAY LEAVES
→ 150 G BOILED CAULIFLOWER
→ 1 CARROT
→ 1 PARSLEY ROOT (OR 3/4 TEASPOON DRY PARSLEY ROOT)
→ 1 KG FRESH FISH (PERCH, POLLOCK, COD, HAKE, LOBAN OF LAMPANG)
→ 1 CAN OF CANNED GREEN PEAS
Boil the fish in a small amount of salted water with the addition of roots (onions, carrots, parsley) and spices (pepper, bay leaf) (see "Cutting fish", "Features of cooking boiled fish"), and then cool.
Pieces of fish, freed from the bones, put on a dish, pour mayonnaise, decorate with cauliflower cooked in salted water, canned peas and herbs.
Pieces of fish, freed from the bones, put on a dish, pour mayonnaise, decorate with cauliflower cooked in salted water, canned peas and herbs.
