Marniated fish salad

Marniated fish salad - Russian Appetizer Recipe

How to Cook & Prepare Marniated fish salad:

300 g fillet of fish 150 g canned peas
200 g potatoes 150 g mayonnaise
150 g pickled 2 tsps (20g) Yuzhny
cucumbers sauce
1 carrot 1 egg

Marinade
2 tblsps (20 g) 1 tblsp (20g) sugar
vegetable oil 1 tblsp 30/0 vinegar
40 g minced parsley Salt

Fillet of conger eel, sole, scad, eel-pout, bluefish or black cod may be used. Cook the fish in a small quantity of hot water, adding the spices and salt after the water begins to boil. Chill and then remove the fish from the liquor. Cut up the fish, reserving a few large pieces for garnishing. Combine the ingredients of the marinade and pour over the fish. Allow the fish to marinate for 1 hour in the refrigerator; this will make it juicier. Slice the pickled (or spiced) cucumbers, boiled potatoes and carrot, combine with mayonnaise to which the Yuzhny sauce has been added. Toss and heap in a salad plate. Arrange the large pieces of fish on the salad and dress with mayonnaise. Garnish with greens and a hard-cooked egg.

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