entree
:3 course of course
3 of course course
Treat your guests to triple the taste with a dining experience of elegence and sophistication
Serves 6-8 Ingredients
2 kg firm white fish, skinned and filleted a few bay leaves and peppercorns 4 avocadosmixed salad leaves fresh lemon juice freshly ground black pepper paprika
grated rind of 2 lemons Sauce
2 cups mayonnaise 1 cup tomato sauce
100 | www.hermagazine.co.nz Avocado Ritz
1 Tbsp fresh lemon juice 1 Tbsp brandy Tabasco sauce to taste salt and freshly ground black pepper to taste Method 1. Poach the fish with the bay leaves and peppercorns in salted water, until just cooked. The fish must not be too soft. Remove from the water, drain, cool and place in the fridge. 2. Make the sauce by combining all the ingredients and mixing well. Adjust seasoning
and chill in the fridge. 3. A few hours before serving, cut the fish into big chunks. Fold in the chilled sauce. 4. Slice the avocados into chunks and arrange in the bottom of glass cocktail dishes (1 per person). Add a few salad leaves, squeeze lemon juice over and season with black pepper. 5. Spoon the fish on top and sprinkle with paprika and more black pepper. Garnish with grated lemon rind.
