Fish Cocktail with Tarragon Mayonnaise

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Starter Recipe = Fish Cocktail with Tarragon Mayonnaise

800-900 g firm white fish
1 litre water
1 bay leaf
1 carrot, sliced
small bunch parsley
few peppercorns
1/2 onion, sliced
5 ml salt
2 sprigs fresh thyme
25 ml lemon juice
2 egg yolks
25 ml tarragon vinegar
5 ml dried tarragon
2 ml salt
250 ml oil
75 ml thick sour cream
25 ml chopped chives
15 ml capers, drained and chopped

Bring all ingredients, from water to lemon juice, to the boil and then simmer, covered, for O minutes. Put fish into large aucepan, pour over boiling bouillon, bring back to the boil, then cover and simmer very gently until just cooked through. Leave to cool in liquid.
Make mayonnaise in advance and chill to develop flavours. Put egg yolks, tarragon vinegar, tarragon, salt and 25 ml oil into a blender and blend well. With motor running, slowly pour in the remaining oil. Scoop mayonnaise into a bowl and add cream, chives and capers.
Drain fish thoroughly remove any skin and bones, flake, then moisten with mayonnaise. Serve in cocktail glasses or in halved avocados.