- 1 [6 pound / 3.5 kg] whole perch, scaled
- 1 large onion, halved
- 3 celery stalks
- 1 large carrot, halved
- 5 parsley sprigs
- 1/4 teaspoon [1 ml] rosemary
- 1/4 teaspoon [1 ml] pepper
- 1 teaspoon [5 ml] black pepper
- 1 tablespoon [15 ml] salt
Mayonnaise Sauce
- 2 cups [500 ml] fresh mayonnaise
- 6 ounces [190 ml] Chow Chow [Chinese vegetable/mustard preserves found in grocery stores].
- 6 hard boiled eggs, cut into large pieces
- 2 tablespoons [30 ml] capers, drained
- 1 teaspoon [5 ml] salt
- 1/4 teaspoon [1 ml] white pepper
- 3 drops Tabasco Sauce
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- Arrange fish in a large enough casserole.
- Add all remaining ingredients and enough water to cover the whole fish.
- Poach fish until meat separates from main bone, approximately 15 minutes.
- Cool.
- Strain broth; reserve.
- Arrange cooled fish on a platter, remove shin and bones; rebuild the fish with its head and tail.
- Reduce broth by half; pour a little over the fish, to glaze the fish.
- Refrigerate for 24 hours.
Mayonnaise Sauce
- Gently mix together all ingredients, do not beat.
- Pour over cold fish.
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