Spanish-style Fish and Lettuce Spread
Spanish-style Fish and Lettuce Spread
Merluza Bar Parisienne
Equipment
- medium skillet
- medium-sized bowl
Ingrediënten
- ¾ cup dry white wine
- 2 sprigs parsley
- 1 scallion cut into 3 pieces
- 2 slices medium onion
- 1 bay leaf
- 3 peppercorns
- Kosher or sea salt
- 1 ½ teaspoons finely chopped fresh thyme or 1/4 teaspoon dried thyme
- 1 cup water
- ½ pound hake or fresh cod steak
- ¼ cup finely chopped romaine lettuce white stem portions only
- Mayonnaise to taste
- Freshly ground black pepper
- Thin slices of long-loaf baguette bread or crackers
Instructies
- In a medium skillet, combine the dry white wine, parsley, scallion, onion slices, bay leaf, peppercorns, a pinch of salt, and thyme.
- Bring the mixture to a boil over high heat, stirring occasionally, until it reduces by half.
- Add the water and the fish to the skillet and return it to a boil.
- Reduce the heat to low, cover the skillet, and simmer for about 10 minutes, turning the fish once during cooking.
- Once done, drain the liquid, remove the bay leaf, and let the fish cool.
- Shred the cooled fish into a medium-sized bowl using your fingers.
- To the shredded fish, add the finely chopped romaine lettuce and mayonnaise according to your taste preferences.
- Season with a pinch of salt and freshly ground black pepper.
- Cover the bowl and refrigerate the fish and lettuce mixture for at least 2 hours, allowing the flavors to meld together.
Notes / Tips / Wine Advice:
Serve the cold fish and lettuce spread with thin slices of long-loaf bread or crackers.
Enjoy your Spanish-style Fish and Lettuce Spread!
