Ingredients:
2 pounds very firm-fleshed white fish - Examples of white fish are the popular Cod, Haddock, Seabass, Halibut, Dover Sole, Flat Head and Turbot, to name but a few. They all come from the sea and are characterised by white firm flesh
2 lemons, quartered
1 bay leaf
Pinch of peppercorns
Sauce (see recipe)
For sauce:
½ cup mayonnaise
1 tablespoon ketchup
½ teaspoon horseradish
2 to 3 teaspoons pickle relish (sweet or dill)
Pinch of salt
Pinch of pepper
Preparation:
Put fish, lemon quarters, bay leaf and peppercorns in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium and cook until fish is just done, 10 minutes or less. (Fish must be firm to hold sauce.) Remove fish from liquid to a shallow bowl or platter. Let fish cool completely.
Meanwhile, make sauce. Pour over completely cooled fish and gently fold in to keep fish in large chunks.
Sauce:In bowl, whisk all ingredients together and pour over cooked, cooled fish.
2 pounds very firm-fleshed white fish - Examples of white fish are the popular Cod, Haddock, Seabass, Halibut, Dover Sole, Flat Head and Turbot, to name but a few. They all come from the sea and are characterised by white firm flesh
2 lemons, quartered
1 bay leaf
Pinch of peppercorns
Sauce (see recipe)
For sauce:
½ cup mayonnaise
1 tablespoon ketchup
½ teaspoon horseradish
2 to 3 teaspoons pickle relish (sweet or dill)
Pinch of salt
Pinch of pepper
Preparation:
Put fish, lemon quarters, bay leaf and peppercorns in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium and cook until fish is just done, 10 minutes or less. (Fish must be firm to hold sauce.) Remove fish from liquid to a shallow bowl or platter. Let fish cool completely.
Meanwhile, make sauce. Pour over completely cooled fish and gently fold in to keep fish in large chunks.
Sauce:In bowl, whisk all ingredients together and pour over cooked, cooled fish.
