Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put the onion, parsley and salt in a fish poacher and fill with water to a depth of 4 inches. Bring to a boil over high heat. Place the fish in the water on a poaching rack, reduce heat and simmer for 15 minutes.
- With a sharp knife, remove the head and the tail and set them aside. Continue to cook the rest of the fish until the flesh parts easily from the bone, 5 minutes more. Remove the fish from the water and set aside to cool, about 20 minutes. Discard the poaching water along with the onion and parsley.
- Meanwhile, place the potatoes and carrots in a small saucepan and cover with cool, well-salted water. Bring to a gentle boil over medium-high heat and cook until tender, about 10 minutes. Drain and set aside.
- Remove the flesh from the fish, discarding the bones and skin. In a large bowl, toss the fish with the potatoes, carrots, olive oil and lemon juice. Add 3 tablespoons of the mayonnaise and salt to taste and combine.
- Place the head and tail of the fish at opposite ends of a large platter and mound the fish mixture between them, reconstructing the shape of a fish. Cover the fish mixture with the remaining mayonnaise and sprinkle with capers. Serve at room temperature.
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 36 grams, Carbohydrate 10 grams, Fat 44 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 6 grams, Sodium 720 milligrams, Sugar 2 grams
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