Cooked Fish Salads

Preparation info
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By Anne Willan

Published 1989

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A whole cold poached or steamed fish needs no more than mayonnaise or a herb vinaigrette to accent its flavor. Smaller pieces of baked or broiled fish are good topped with a piquant vinaigrette and left to marinate for half an hour. If the cooked fish is flaked or cut in strips, it may be mixed with shellfish like mussels, clams or shrimp, with vegetables of contrasting texture such as celery,