Psari Mayoneza Fish With Mayonnaise Recipes

Steps:

• Put the onion, parsley and salt in a fish poacher and fill with water to a depth of 4 inches. Bring to a boil over high heat. Place the fish in the water on a poaching rack, reduce heat and simmer for 15 minutes.
• With a sharp knife, remove the head and the tail and set them aside. Continue to cook the rest of the fish until the flesh parts easily from the bone, 5 minutes more. Remove the fish from the water and set aside to cool, about 20 minutes. Discard the poaching water along with the onion and parsley.
• Meanwhile, place the potatoes and carrots in a small saucepan and cover with cool, well-salted water. Bring to a gentle boil over medium-high heat and cook until tender, about 10 minutes. Drain and set aside.
• Remove the flesh from the fish, discarding the bones and skin. In a large bowl, toss the fish with the potatoes, carrots, olive oil and lemon juice. Add 3 tablespoons of the mayonnaise and salt to taste and combine.
• Place the head and tail of the fish at opposite ends of a large platter and mound the fish mixture between them, reconstructing the shape of a fish. Cover the fish mixture with the remaining mayonnaise and sprinkle with capers. Serve at room temperature.

Steps:

• Preheat oven to 400°F.
• Place fish, in a lightly greased 9x13 baking dish.
• In a bowl, combine mayonnaise, butter, onion, cheese, lemon juice, Old Bay, and pepper. Mix until a thick paste is formed.
• Spread mixture evenly over fish filets, then top with bread crumbs.
• Bake for about 10 minutes, or until fish is flaky.
• To finish cooking, place fish under the broiler, for another 2-3 minutes, or until fish is golden brown.