Warm fish with thinned gar­lic may­on­naise, ca­pers, black olives, pars­ley and wa­ter­cress

Serves 4

Country Life Every Week - - Simon’s Kitchen -


400g–450g de-boned fil­let of fish

(any fine white fish may be used) Sea salt 200g good-qual­ity may­on­naise

(Hell­mann’s will not do here) 1 clove gar­lic, crushed to a paste

with a lit­tle salt

A splash of white-wine vine­gar 1 sliced small onion 2 sprigs tar­ragon A few pep­per­corns A bayleaf A hand­ful coarsely chopped

pars­ley leaves 1tb­spn (heaped) very, very

thinly sliced spring onions 2tb­spn black olives (small

Niçoise, prefer­ably) 4 sliced hard-boiled eggs 1tb­spn ca­pers 1 bunch wa­ter­cress, sprigs care­fully picked, washed and dried A lit­tle cayenne pep­per Best olive oil


Salt the fish gen­er­ously on both sides and leave in a dish for 20 min­utes. Mean­while, mix to­gether the may­on­naise and gar­lic in a bowl.

Rinse the fish well and place it in a pan that will ac­com­mo­date it snugly. Just cover with cold wa­ter, then re­move the fish. Add the vine­gar, onion, tar­ragon, pep­per­corns and bay, bring up to a boil and sim­mer for 10 min­utes. Slip in the fish, switch off the heat and leave there for 7–8 min­utes or un­til the fish is only just cooked; test with a fork.

Loosen the may­on­naise with a lit­tle of the cook­ing liquor, to thin it to a coat­ing con­sis­tency, and flake the fish.

In a hand­some glass dish, cre­ate lay­ers of fish with may­on­naise, chopped pars­ley, spring onions, olives, eggs, ca­pers and wa­ter­cress. Fin­ish with a fi­nal layer of may­on­naise, a few olives and wa­ter­cress, sprin­kle with cayenne and slick with a lit­tle olive oil. Serve forth­with, while still just warm, with some fab­u­lous bread.

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