1 medium zucchini (750g)
juice of 2 limes
4 medium zucchinis
4 cups water
2 tablespoons vinegar
2 sprigs of rosemary
to taste salt
2 tablespoons flavorless gelatin
2 cups mayonnaise
1 medium zucchini (750g)
juice of 2 limes
4 medium zucchinis
4 cups water
2 tablespoons vinegar
2 sprigs of rosemary
to taste salt
2 tablespoons flavorless gelatin
2 cups mayonnaise
Wash the fish and pat it dry with lime juice
Peel the zucchinis, cut them in half lengthwise, and remove the seeds
Place the pulp and seeds in a large enough pot to contain the fish
Add water, vinegar, rosemary, and salt to taste
Bring to a boil over high heat, then reduce the heat and simmer for 30 minutes
Cut off the ends of the 8 zucchini halves and set aside
Cut the 8 zucchini halves in half lengthwise
Dunk them in hot liquid, increase the heat, and cook until they rise to the surface
Remove the zucchinis, let them cool, and refrigerate
Place the fish in a pot and cook it without boiling for 20-30 minutes; the fish should be covered with the liquid
If not, add more water
Remove the fish and strain the liquid through a fine-mesh sieve
Reserve 1 1/2 cups of liquid and discard the rest
Heat 1 1/2 cups of liquid in a small pot over low heat, whisking constantly until it dissolves
Let it cool and refrigerate, stirring occasionally, until it reaches the consistency of egg white
When it has reached the correct consistency, mix with mayonnaise
Remove any bones or skin from the fish and cut it into small pieces
Pulse the reserved zucchini ends well and combine with the fish
This mixture should be 3/4 of the amount of the gelatin-mayonnaise mixture
Mix well
Fill the zucchinis, piling them slightly
Place the remaining mayonnaise in a plastic bag or bowl, refrigerate for 20 minutes
Place it in a pastry bag and decorate the surface of the zucchinis
If desired, garnish with chopped fresh herbs or olives
Refrigerate before serving
Serve 8 portions.
