|
Ingredients
|
For 4
|
For 100
|
|
Pomfret
|
500gms
|
12.5kg
|
|
Mayonnaise sauce
|
150ml
|
3.75litre
|
|
Lettuce
|
1 bunch
|
25 bunches
|
|
Tomatoes
|
225gms
|
5.6kg
|
|
Cucumber
|
225gms
|
5.6kg
|
|
Lime
|
1
|
10
|
|
Court bouillon
|
|
|
Clean fish. Remove fins. Wash well. Fillet fish from one
side only and remove centre bones. Wash again. Poach fish in a court bouillon.
Drain and place in a serving dish. Coat with mayonnaise sauce. Garnish with
lettuce, slices of cucumber, tomatoes and lime.
Court bouillon
|
Ingredients
|
|
|
To every litre of water add
|
|
|
Salt
|
15gms
|
|
Carrots
|
60gms
|
|
Bayleaf
|
1
|
|
Parsley stalks
|
2 to 3
|
|
Vinegar
|
75ml
|
|
Peppercorns
|
6
|
|
Onions (sliced)
|
60gms
|
|
Thyme
|
a spring
|
Simmer for 3 hours. Strain before using.
