Fish Athenian mayonnaise

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Fish Athenian mayonnaise

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Ingredients

1½ kg. grouper or cod or other fish to boil
200 g peas
200 g Carrot
3 potatoes
1 celery stick
100 ml white wine asyrtiko
30 g pickled cucumber cut into thin slices
30 g capers desalinated
Juice of 2 fresh juicy lemons
250 g Hellman΄s mayonnaise
FOR FINISHING
capers
fennel
HOMEMADE MAYONNAISE
2 Egg yolks
2 tsp mustard powder
"as much as it is needed" corn oil
3 tbsp. olive oil
Lemon Juice
Freshly ground white pepper
salt
  • Medium

Ingredients

  • FOR FINISHING

  • HOMEMADE MAYONNAISE

Directions

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Fish Athenian mayonnaise
Nostalgic taste…

Sfirida (grouper) Athenian Mayonnaise was a dish starring in our urban cuisine, identified with high society receptions and rich buffets and a festive cheerful atmosphere. So every self-respecting hostess knew the recipe and made sure to decorate the plate as elaborately as possible. Some even made fish shapes or made vegetable towers on round plates, as my mother used to say, who prepared it with great skill.

Her only worry was how she would make the most beautiful mayonnaise without it getting curdled and keep it cool in the fridge from the day before. My father, who knew more about fishes, was responsible for choosing the fish… Different times… The Athenian was forgotten but has recently returned.

Efi is usually making the mayonnaise herself, but for her convenience this time she didn’t, she got it ready-made from the supermarket. The decoration was not so elaborate, she just spelled the word FISH using caper. But it was very tasty and we enjoyed it very much… Besides, we’re tired of meat.

We also give you the recipe of the homemade mayonnaise and if you have time and a little patience, you can prepare it at home…

Fish Athenian mayonnaise

Steps

1
Done
20 minutes

In a large pot we put two liters of water and add the potatoes, carrots and celery and boil for 20 minutes. Remove from the heat.

2
Done
10 minutes

In a small pot we boil the peas for 10 minutes in salted water and strain them.

3
Done
30 minutes

From the large pot, we take out the vegetables and the potatoes using a slotted spoon and let the broth cool for about 30 minutes.

4
Done
20 minutes

We put the fish in the broth, boil it for 20 minutes and remove it from the heat.

5
Done

We remove the fish from the broth and let it cool. Carefully remove its bones and remove all the skin. Put the fish on a plate, pour the wine over it and lightly salt it.

6
Done

We cut the potatoes and carrots into small cubes and put them in a bowl with the peas, the capers, the pickled cucumbers and add lemon. Add the fish and half of the mayonnaise.

7
Done

We stir and put the fish and the rest on a deep plate.

8
Done

We spread the rest of the mayonnaise on top and spread the surface with a spoon.

9
Done

We decorate imaginatively. Efi formed the word fish with capers.

10
Done

We put the plate in the fridge to cool and serve it.

11
Done

HOMEMADE MAYONNAISE

We put the egg yolks together with the mustard in the blender and beat them until they are homogenous. Add the corn oil drop by drop until it is completely absorbed and then add a little more corn oil, olive oil and lemon juice. Add a little white pepper and salt and lightly beat until it acquires a velvety texture.

12
Done

We put it in a glass bowl in the refrigerator to keep it cool.

TasteDriver

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Fricassee fish with aromatics

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