Provençal Fish Salad from The Robert Carrier Cookbook by Robert Carrier
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: p...
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Ingredients
- finely chopped parsley (for garnish)
- 1 tablespoon finely chopped capers
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely chopped basil or tarragon
- ½ pint well-flavoured mayonnaise
- 1-2 anchovy fillets, finely chopped
- 1 clove garlic, finely chopped
- 6 large ripe tomatoes
- 1½ pounds cold poached fish, diced
- lemon juice, to taste
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