Mayonnaise de camarao e linguado (shrimp&flounder mayonnais)

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter or mayonnaise
⅔ cup Lemon juice
6 tablespoons Snipped parsley
1 tablespoon Sugar
1 teaspoon Salt
6 Whole peppercorn
2 Bay leaves
2½ pounds Flounder fillet
¼ teaspoon 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 ⅓ cup lemon juice, ¼ 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 ⅓ 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 ¼ 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 ¼ 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 ½ 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.

Recipe by: Redbook Magazine, June '64 Posted to MC-Recipe Digest V1 #1019 by Roberta Banghart <bobbi744@...> on Jan 17, 1998

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