1½ pounds féra, land-locked salmon, or several small fish
2 cloves garlic
1 Tablespoon butter
1 cup broth
salt and pepper
1 teaspoon mustard
1 egg yolk
¾ cup vegetable oil
½ teaspoon vinegar
- Clean and wash the fish.
- Finely chop the onions, shallots and garlic and sauté them slowly in butter until they begin to brown. Place the fish over them; add the broth, salt and pepper. Cook the fish over a high heat, 6 minutes on each side.
- Remove the fish to a serving platter and allow it to cool. reduce the cooking liquid over low heat.
- Meanwhile, prepare a mayonnaise: Mix the mustard and egg yolk in a bowl. Add the oil dry by drop, beating with a wooden spoon. Salt, pepper and add the vinegar. (You may make the mayonnaise in a mixer; place the egg and mustard in the small bowl of your mixer, set the speed to high and let it run 1 minute. Reduce the speed to medium and add the oil teaspoonful by teaspoonful, making sure that each teaspoonful is thoroughly blended. End with the vinegar and 1 tablespoon of boiling water.)
- When the cooking liquid has become very thick, cool and carefully fold in the mayonnaise.
- To serve, cover the cold fish with the sauce.
This little-known recipe from Savoie is an excellent dish that is easily adapted to any sort of fish. All the ingredients must be at room temperature and the utensils must be spotlessly clean if the mayonnaise is to succeed.
© Shufunotomo Co., Ltd., Japan, 1971 Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.