Mediterranean Fish Salad

Name: Mediterranean Fish Salad
Cuisine: Mediterranean
Ingredients: ¾ pound turbot; ¾ pound halibut; salted water; a little milk; ¼ pound cooked shrimps; ¼ pint olive oil; juice of 2 lemons; salt and freshly-ground black pepper; salt and freshly-ground black pepper; 2–4 tablespoons finely-chopped parsley; 2–4 tablespoons finely-chopped shallots; 1 clove garlic, finely chopped

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

¾ pound turbot
¾ pound halibut
salted water

Starter
Pescatarian
Gluten-free

Method

Cut turbot and halibut into cubes about ½ inch thick and poach in boiling salted water to which you have added a little milk to make fish white. Reduce heat so that water barely bubbles. When fish can be flaked with a fork, drain. Remove skin and bones while fish is still warm. Combine with cooked shrimps and dress immediately with olive oil, lemon juice and salt and pepper, to taste.