Mayonnaise De Camarao E Linguado

Recipe Ingredients

2 tablespoons	30ml	Butter or mayonnaise
2/3 cup	157ml	Lemon juice
6 tablespoons	90ml	Snipped parsley
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Salt
6		Peppercorn
2		Bay leaves
2 1/2 lbs	1135g / 40oz	Flounder fillet
1/4 teaspoon	1.3ml	Seasoned salt
2		Large shelled shrimp - cooked/deveined
3		Hard-cooked eggs - shelled
		Mayonnaise
		Rolled anchovy filets
		Capers
		Romaine leaves
		Sour-pickle beet slices
12		Pitted-ripe olives
		Celery leaves

Recipe Instructions

Early on day: in large skillet melted butter or margarine. Add 1/3 cup lemon juice, 1/4 cup snipped parsley, sugar, salt, peppercorns and bay leaves; bring to a boil.

Lay flounder filets in mixture in skillet; cover; simmer for 5 minutes. Refrigerate in skillet. Combine 1/3 cup lemon juice, 2 tablespoons snipped parsley, seasoned salt and cooked shrimp.

Refrigerate about thirty minutes before serving: halve hard-cooked eggs lengthwise, top each with 1/4 teaspoon of mayonnaise, then a rolled anchovy filet with caper center. Cut up 1 dozen of the refrigerated shrimp and add 1 cup finely sliced romaine and 1/4 cup mayonnaise and toss. Arrange 6 beds of romaine leaves around edge of large platter. Cut each fish filet into thirds; lay one-third on each romaine bed.

Top with sliced shrimp mixture and 1/2 cup mayonnaise. Garnish each with sour-pickle slices and 2 whole shrimp. In center of platter arrange egg halves, pickled beet slices and pitted ripe olives. Garnish with celery leaves.

Source:
Redbook Magazine, June '64

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