Stuffed Fish Odette Mennesson Recipe
The stuffed fish odette menneson is a european recipe that can be prepared with grouper or bluefish. Cooked with fish courbouillon and stuffed with a mashed mix of eggs with crab meat and mayo, the stuffed fish odette mennesson can be served warm or chilled with parsley sprigs and lemon and avocado slices as garnishments.
Ingredients
1 large grouper or bluefish (4 to 5 pounds)
Court Bouillon for Fish and
Shellfish
6 hard-cooked eggs
2 cups Herbal Mayonnaise Odette
Mennesson, chilled
1 cup crab meat
Parsley
Lime wedges and avocado slices for garnish
Directions
Have the fish split and boned without removing the head or tail.
Bring court bouillon to boiling in a large roasting pan.
Wrap fish in cheesecloth and put into pan, leaving the ends of the cloth out of the pan.
Poach 7 to 10 minutes, or until fish is thoroughly cooked.
Meanwhile, mash eggs with mayonnaise; mix in crab meat.
Gently remove fish from bouillon and transfer from cloth to a platter.
Spoon crab mixture between the two halves of fish.
Serve warm, or if desired, chill thoroughly.
To serve, arrange parsley around fish and garnish with slices of lime and avocado.
Bring court bouillon to boiling in a large roasting pan.
Wrap fish in cheesecloth and put into pan, leaving the ends of the cloth out of the pan.
Poach 7 to 10 minutes, or until fish is thoroughly cooked.
Meanwhile, mash eggs with mayonnaise; mix in crab meat.
Gently remove fish from bouillon and transfer from cloth to a platter.
Spoon crab mixture between the two halves of fish.
Serve warm, or if desired, chill thoroughly.
To serve, arrange parsley around fish and garnish with slices of lime and avocado.
