Halibut Salad Recipe
Ingredients
| Dry white wine | 3/4 Pint | |
| Water | 3/4 Pint | |
| Carrots | 2 | |
| Onions | 2 | |
| Celery stick | 2 | |
| Bay Leaf | 1 | |
| Parsley sprigs | 4 Small | |
| Salt | 2 Teaspoon | |
| Peppercorns | 6 | |
| Halibut | 2 Pound | |
| Lemon juice | 4 Ounce | |
| Olive oil | 8 Ounce | |
| Black pepper | 1/2 Teaspoon | |
| 1 tablespoon green chutney | ||
| 1/2 pint shelled shrimps | ||
| Green pepper | 1 | |
| 1 round lettuce | ||
Directions
Combine 3/4 pint wine and } pint water in a saucepan big enough to contain the fish.
Peel and quarter 2 carrots and 2 onions.
Put them into the wine mixture with 2 sticks celery, 1 bay leaf, 4 sprigs parsley, 1 teaspoon salt and 6 peppercorns.
Simmer over moderate heat with the pan covered for 1/2 hour.
Place the fish in the hot liquid and over reduced heat simmer until the fish is opaque, about 20 minutes.
Take off stove and cool in its cooking liquid.
When cold, remove from liquid, skin, bone, flake, and put into a bowl with a spoonful or two of the liquid poured over to prevent drying.
Refrigerate.
Make the sauce by combining 4 oz. lemon juice, 8 oz. olive oil, 1/2 teaspoon freshly ground pepper, 1 teaspoon salt and 1 tablespoon green chutney in a jar with a screw top.
Shake until thoroughly mixed.
Store in a cool place.
Shell and refrigerate 1/2 pint shrimps.
Seed and cut 1 green pepper lengthwise in thin strips.
Place strips in a plastic bag in the vegetable crisper of refrigerator.
Wash lettuce leaves, drain carefully, wrap lightly in a towel and keep in the crisper.
To serve, line a chilled salad bowl with lettuce leaves.
Pile fish in centre and sprinkle with the shrimps and pepper strips on top.
Shake the chutney mixture again thoroughly and pour over the salad.
Peel and quarter 2 carrots and 2 onions.
Put them into the wine mixture with 2 sticks celery, 1 bay leaf, 4 sprigs parsley, 1 teaspoon salt and 6 peppercorns.
Simmer over moderate heat with the pan covered for 1/2 hour.
Place the fish in the hot liquid and over reduced heat simmer until the fish is opaque, about 20 minutes.
Take off stove and cool in its cooking liquid.
When cold, remove from liquid, skin, bone, flake, and put into a bowl with a spoonful or two of the liquid poured over to prevent drying.
Refrigerate.
Make the sauce by combining 4 oz. lemon juice, 8 oz. olive oil, 1/2 teaspoon freshly ground pepper, 1 teaspoon salt and 1 tablespoon green chutney in a jar with a screw top.
Shake until thoroughly mixed.
Store in a cool place.
Shell and refrigerate 1/2 pint shrimps.
Seed and cut 1 green pepper lengthwise in thin strips.
Place strips in a plastic bag in the vegetable crisper of refrigerator.
Wash lettuce leaves, drain carefully, wrap lightly in a towel and keep in the crisper.
To serve, line a chilled salad bowl with lettuce leaves.
Pile fish in centre and sprinkle with the shrimps and pepper strips on top.
Shake the chutney mixture again thoroughly and pour over the salad.
Chef
