Skip to content

Maionese di pesce alla Riccione (Fish mayonnaise Riccione style)

December 5, 2018

Preparation time 1 hour
Cooking time 20 minutes
To serving 4

You will need
1 lb. firm fish fille, e.g. halibut or sea bass
salt and pepper
olive oil
lemon juice
3 oz. shelled prawns
8 oz. mixed cooked vegetables, diced*
1/3 pin (U.S. 7/8 cup) mayonnaise (see Card No. 2)
8 anchovy fillets
1-2 sliced hard-boiled eggs
few stuffed olives
*peas, green beans, canned artichoke hearts, etc.

Put fish into oiled baking dish, sprinkle with salt, pepper, oil and lemon juice. Cover and bake at 375° F. or Gas Mark 5, for 20 minutes. Cool, discard skin and bones, chop fish coarsely. Add 1 1/2 oz. prawns, sprinkle with oil and salt; chill. Mix vegetables with a little oil, lemon juice and 2 mashed anchovy fillets, stir well; chill. Combine fish and vegetables; pile in a serving dish. Coat lightly with mayonnaise. Garnish with remaining prawns, eggs, anchovy fillets and stuffed olives.

Maionese (from Card No. 2)
Mayonnaise

Preparation time 15 minutes
Cooking time no cooking
To serve 4

You will need
2 egg yolks
1 level teaspoon salt
about 1 dessertspoon lemon juice
about 1/4 pin (U.S. 5/8 cup) olive oil
All ingredients for mayonnaise should be at room temperature.

Carefully separate the egg yolks and put into a small basin standing on a non-slip surface. Add the salt and 1 teaspoon of lemon juice and mix thoroughly with a small wooden spoon or wire whisk. Start adding the oil drop by drop stirring vigorously all the time. As soon as the sauce begins to thicken increase the flow of oil to several drops at a time and finally thin thread, stirring continuously. If the sauce becomes too thick add a few drops of lemon juice or water. The final sauce should be thick and shiny.


© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd., 1968

Advertisements
2 Comments leave one →
  1. Nathan Jackson permalink
    December 5, 2018 7:00 pm

    Does anyone know how you should eat this?

    • December 5, 2018 8:04 pm

      That’s an existential question that recipe cards cannot answer.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: