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Recipe for :

Avocado Stuffed with Smoked Fish
 

This recipe comes from Karen ( Ilyce is her alias ) who is in a recipe club with between twenty and thirty members, the oldest of whom is eighty-six and the youngest is thirteen, who collect recipes and love to cook.

Karen told me that she is "thirty-four years old, single and loves to cook, among other things. I've been cooking and collecting recipes since I was in my teens and have a very big collection. I collect from magazines, friends, newspapers, brochures, advertising material, and product recipes, the net, recipe groups and a list of other places. If I've taken the recipes from the web or from a magazines, there should be a source but sometimes, over the years, it wasn't collected".

Ingredients

4 Hard-cooked eggs - the yolks rubbed through a sieve and the whites finely chopped
1/4 c Milk
1/4 c Strained fresh lime juice
1/4 ts Sugar
1/2 ts Salt
1/3 c Vegetable oil
2 tb Olive oil
1/2 lb Smoked whitefish
2 lg Ripe avocados
12 Strips of fresh red bell pepper or canned cut about 1/4 inch wide and 2 inches long

Method
  • In a deep bowl, mash the egg yolks and milk together with a spoon or table fork until they form a smooth paste.
  • Add 1 tablespoon of the lime juice, the sugar and the salt.
  • Then beat in the vegetable oil, a teaspoon or so at a time; make sure each addition is absorbed before adding more. Add the olive oil by teaspoonfuls, beating constantly.
  • Stir the remaining lime juice into the sauce and taste for seasoning.
  • With your fingers or a small knife, remove the skin from the fish and pick out any bones. Drop the fish into a bowl and flake it finely with a fork.
  • Add the chopped egg whites and the sauce, and toss together gently but thoroughly.
  • Just before serving, cut the avocados in half. With the tip of a small knife, loosen the stones and lift them out. Remove any brown tissue like fibers clinging to the flesh.
  • Spoon the fish mixture into the avocado halves, dividing it equally among them and mounding it slightly in the center.
  • Arrange 3 strips of sweet pepper or pimiento diagonally across the top of each avocado and serve at once.

Serves 4

Karen ( Ilyce )

Source:
Molto Mario

 
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