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Mayonnaise De Camarao E Linguado (Shrimp&flounder Mayonnais)



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Mayonnaise De Camarao E Linguado (Shrimp&flounder Mayonnais)

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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.

Ingredients:

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

Serves:

6 Servings

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