Salade de Foissou

Ingredients

• the remnants of any cold boiled fish
• a fresh haddock or a turbot
• oil
• vinegar
• pepper
• salt
• hard-boiled eggs cut in quarters
• pieces of beetroot
• filleted anchovies
• some Tartare sauce made very stiff
• gherkins cut in strips the size of matches
• chopped tarragon

Method

1. 1

   Divide the fish into flakes, removing skin.

2. 2

   Marinate in oil and vinegar seasoned with pepper and salt.

3. 3

   Dress the fish en couronne, surround with hard-boiled eggs, beetroot, and anchovies.

4. 4

   In the center, place Tartare sauce topped with gherkins and sprinkle with tarragon.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 56. The excerpt below is the record exactly as published.

Salade de Foissou. — Take the remnants of any cold boiled fish or boil a fresh haddock or a turbot, divide the fish into flakes, at the same time removing every particle of skin, and lay them in a marinade of oil and vinegar in the usual proportions seasoned with pepper and salt. Dress the fish en couronne, surround it with hard-boiled eggs cut in quarters lengthwise, alternated with pieces of beetroot, and some filleted anchovies cut up and arranged according to fancy. In the centre pile up some Tartare sauce made very stiff, and stick its surface all over with gherkins, cut in strips the size of matches. Sprinkle the fish with chopped tarragon

Cook this with the app: pantry check, scaling, and the assistant.