Mayonnaise De Camarao E Linguado

Course : Seafoods
Serves: 6
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2 tablespoons butter or mayonnaise
2/3 cup lemon juice
6 tablespoons snipped parsley
1 tablespoon sugar
1 teaspoon salt
6 whole peppercorn
2 pieces bay leaves
2 1/2 pounds flounder fillet
1/4 teaspoon seasoned salt
2 dozen large shelled shrimp -- cooked/deveined
3 large hard-cooked eggs -- shelled
1 Cup mayonnaise
4 fillets rolled anchovy filets
1 jar capers
1 bunch romaine leaves
1 jar sour-pickle beet slices
12 large pitted-ripe olives
1 medium celery leaves

Preparation / Directions:

Early on day: in large skillet melted butter or margarine. Add 1/3 cup lemon juice, 1/4 cup snipped parsley, sugar, salt, peppercorns and bay leaves; bring to a boil. Lay flounder filets in mixture in skillet; cover; simmer for 5 minutes. Refrigerate in skillet. Combine 1/3 cup lemon juice, 2 tablespoons snipped parsley, seasoned salt and cooked shrimp. Refrigerate about thirty minutes before serving: halve hard-cooked eggs lengthwise, top each with 1/4 teaspoon of mayonnaise, then a rolled anchovy filet with caper center. Cut up 1 dozen of the refrigerated shrimp and add 1 cup finely sliced romaine and 1/4 cup mayonnaise and toss. Arrange 6 beds of romaine leaves around edge of large platter. Cut each fish filet into thirds; lay one-third on each romaine bed. Top with sliced shrimp mixture and 1/2 cup mayonnaise. Garnish each with sour-pickle slices and 2 whole shrimp. In center of platter arrange egg halves, pickled beet slices and pitted ripe olives. Garnish with celery leaves.

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