Boiled Fish

Ingredients

Fish

• 1 Large red fish or sheephead
• 1 Large onion
• 1 Large head of garlic
• 2 Large carrots
• 1 Lemon sliced fine
• Bay Leaves
• Celery
• Parsley (stems and leaves)
• Salt and Pepper

Sauce

• 2 Eggs
• 2 tablespoons sweet oil
• Parsley
• Green onions
• Olives
• 1 tablespoon apers sauce
• Vinegar 
• Salt and pepper
• Lettuce leaves
• Lemons thinly sliced 
• Radishes

Directions

Fish

1. Clean thoroughly a large red fish or sheephead.
2. Boil a pot of water. Once water is boiling add onion, garlic, carrots, lemon, bay leaves, celery, and parsley. Boil all vegetables until they are soft enough to mash with a potato masher.
3. After you have mashed the vegetables, tie the fish in a towel and place it in boiling water to boil for half an hour. 
4. When done, put the fish (still in the water) aside to cool. You may begin to prepare the sauce while the fish is cooling. 

Sauce

1. Boil eggs.
2. Once boiled, rub egg yolks with sweet oil, using drop by drop.
3. Chop whites of eggs fine with parsley, green onions, and olives.
4. Mix chopped ingredients with capers sauce, vinegar, pepper, and salt. 
5. Plate fish on a platter, and garnish with crisp lettuce leaves, on which are thin slices of lemon and radishes.
6. Pour sauce on fish and serve cold. 

    

Source — New Orleans Cook Book
Prepared by Morgan Setliff
Louisiana Anthology
September 12, 2022