Provençal Fish Salad

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • ½ pint well-flavoured mayonnaise
    • 1 clove garlic, finely chopped
    • 1-2<


    Combine first 7 ingredients; toss diced cold poached fish lightly in sauce until well coated; pile fish mixture into tomato cases and garnish with finely chopped parsley.

    To prepare tomato cases: plunge tomatoes into boiling water one by one, and remove their skins. Slice cap off each and carefully scoop out all pulp and seeds. Cover loosely with foil and chill in refrigerator until rea