Psari Mayoneza (Fish With Mayonnaise)

Name: Psari Mayoneza (Fish With Mayonnaise)
Total time: 1 h
Yield: 6 to 8 servings
Cuisine: greek
Ingredients: 1 onion, peeled and halved; 10 large sprigs parsley; 3 tablespoons salt, plus more to taste; 1 3-pound red snapper with head and tail, cleaned; 2 large red potatoes (about 1 pound), cut into 3/4-inch dice; 2 carrots, peeled and cut into 1/2-inch dice; 2 teaspoons olive oil; 3 tablespoons fresh lemon juice; 1 1/2 cups olive-oil; mayonnaise, preferably homemade; 1/4 cup drained capers

By Molly O'Neill

Total Time: 1 hour
Rating: 4(5)
Comments: Read comments

Featured in: Food; Greek Fire

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Ingredients

Yield:6 to 8 servings

1onion, peeled and halved
10large sprigs parsley
3tablespoons salt, plus more to taste
13-pound red snapper with head and tail, cleaned
2large red potatoes (about 1 pound), cut into ¾-inch dice
2carrots, peeled and cut into ½-inch dice
2teaspoons olive oil
3tablespoons fresh lemon juice
1½cups olive-oil
mayonnaise, preferably homemade
¼cup drained capers

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.