Broiled Whitefish With Mushroom Mayonnaise Recipe
Ingredients
| 2 whitefish, about 2-3 lbs each, boned and scaled (pickerel, lake trout, or black bass can be substituted) | ||
| 2 cloves garlic, chopped very fine | ||
| Onion | 3/4 Cup (16 tbs), chopped | |
| Ground pepper | 1/2 Teaspoon | |
| Melted butter | 1/ Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| 1 tsp grated lemon rind | ||
| Celery leaves | 2 Tablespoon, finley minced | |
| 1/2 cup finely chopped mushroom stalks | ||
| 2 stalks chopped parsley or chervil | ||
| Melted butter | 3 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Salt | To Taste | |
| Parsley sprigs | ||
| 3/4 cup very finely sliced mushroom caps | ||
| Lemon juice | 1 Teaspoon (For Mashroom Mayonnaise:) | |
| 1 cup homemade mayonnaise | ||
| Parsley | 1 Teaspoon, finely chopped (For Mashroom Mayonnaise:) | |
| Capers | 1 Tablespoon (For Mashroom Mayonnaise:) | |
Directions
To make the mashroom mayonnaise, sprinkle mushrooms with lemon juice.
Let stand while you prepare the mayonnaise.
Combine mayonnaise with the mushrooms, lemon juice, parsley, and capers.
Chill 15 minutes to mix flavours.
Wipe the fish with a damp cloth.
Do not wash.
Combine the garlic, onion, pepper, 1/4 cup melted butter, 3 tbsp lemon juice, and lemon rind.
Rub the fish all over, inside and out, with this mixture.
Combine the celery leaves, mushroom, and the chopped parsley or chervil, and put half of the mixture in the cavity of each fish.
Place in a shallow pan.
Broil 4" from the heat, basting with the 3 tbsp melted butter and the 2 tbsp lemon juice.
Cook about 15-20 minutes or until the fish flakes easily.
You do not need to turn the fish over.
Lower the broiling pan if the skin begins to burn before the fish are cooked.
Place on a preheated platter.
Pour pan juices over the fish.
Serve hot, garnished with parsley.
Serve mushroom mayonnaise with broiled fish.
Let stand while you prepare the mayonnaise.
Combine mayonnaise with the mushrooms, lemon juice, parsley, and capers.
Chill 15 minutes to mix flavours.
Wipe the fish with a damp cloth.
Do not wash.
Combine the garlic, onion, pepper, 1/4 cup melted butter, 3 tbsp lemon juice, and lemon rind.
Rub the fish all over, inside and out, with this mixture.
Combine the celery leaves, mushroom, and the chopped parsley or chervil, and put half of the mixture in the cavity of each fish.
Place in a shallow pan.
Broil 4" from the heat, basting with the 3 tbsp melted butter and the 2 tbsp lemon juice.
Cook about 15-20 minutes or until the fish flakes easily.
You do not need to turn the fish over.
Lower the broiling pan if the skin begins to burn before the fish are cooked.
Place on a preheated platter.
Pour pan juices over the fish.
Serve hot, garnished with parsley.
Serve mushroom mayonnaise with broiled fish.
Chef
