1 kg of fish (snapper)
3 tablespoons of water
1 tablespoon of finely chopped onion
1 bay leaf
4 sprigs of parsley or thyme
1 tablespoon of vinegar
1 teaspoon of salt
For the sauce
1 small ripe avocado
1 1/2 tablespoons of finely chopped onion
3 to 4 tablespoons of lemon juice
1 teaspoon of salt
1/2 teaspoon of black pepper
2 tablespoons of mayonnaise
For garnish
1 head of lettuce cut into strips
6 radishes cut into flowers.
1 kg of fish (snapper)
3 tablespoons of water
1 tablespoon of finely chopped onion
1 bay leaf
4 sprigs of parsley or thyme
1 tablespoon of vinegar
1 teaspoon of salt
For the sauce
1 small ripe avocado
1 1/2 tablespoons of finely chopped onion
3 to 4 tablespoons of lemon juice
1 teaspoon of salt
1/2 teaspoon of black pepper
2 tablespoons of mayonnaise
For garnish
1 head of lettuce cut into strips
6 radishes cut into flowers.
Wash the fish
Mix together in a pot water, onion, bay leaf, parsley or thyme, vinegar, and salt
Bring to a boil
Reduce heat and simmer for 15 minutes
Add the fish
Simmer for 15 to 20 minutes depending on the thickness of the fish
Remove the fish from the liquid
Reserve the liquid
Let the fish cool slightly and remove the skin and bones
Cut it into two large fillets, if possible
In a bowl, place the fish and cover with the strained liquid
Refrigerate
To make the sauce
Remove the avocado pulp and process or blend until smooth
Add chopped onion, lemon juice, salt, black pepper, and mayonnaise
Blend until smooth
Chill in a covered bowl
When the fish is well chilled, remove from the liquid
Break the fillets into medium-sized pieces and place in a bowl
Add the avocado sauce and mix delicately
Serve on lettuce leaves cut into strips and garnish with radishes
Serves 6
