Ingredients:
300g white stock fish
300g smoked haddock
1 medium onion (chopped)
250ml sweet and sour cucumbers
125g cheese (cubed)
125ml tomato sauce
125ml mayonnaise
Tobasco sauce to taste
5ml sherry
4-5 lettuce leaves
Method:
Poach the fish until soft and cool in refrigerator. Flake and remove bones.
Slice the cucumbers and mix with the fish, onion and cheese.
Mix the tomato sauce, mayonnaise, Tobasco sauce and sherry together. Add two-thirds of the sauce mixture to the fish and mix well.
Line a glass bowl with the lettuce leaves. Pile the fish mixture in the centre. Top with remaining sauce and garnish with cucumber slices and cheese cubes.
Serve as a light lunch. Serves 5-6.
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Bestanddele:
300g wit stokvis
300g gerookte skelvis
1 medium ui (gekap)
250ml soet en suur komkommers
125g kaas (blokkies)
125ml tamatiesous
125ml mayonnaise
Tobascosous na smaak
5ml sjerrie
4-5 slaaiblare
Metode:
Kook vis tot sag en laat in yskas afkoel. Verwyder grate en ontvlok.
Sny komkommers en meng met vis, uie en kaas.
Meng tamatiesous, mayonnaise, Tobascosous en sjerrie saam. Voeg tweederdes van sous by vis en meng goed.
Voer glasbak met slaaiblare uit. Skep vismengsel in in 'n hoop in die middel. Gooi oorblewende sous op en versier met komkommerskyfies en kaasblokkies.
Bedien as 'n ligte middagete. Genoeg vir 5-6 mense.
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