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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 647
% Daily Value**
Total Fat 32g
49%
Saturated Fat 5g
7%
Unsaturated Fat 19g
Cholesterol 0mg
0%
Sodium 624mg
26%
Total Carbohydrate 75g
25%
Dietary Fiber 12g
49%
Sugars 8g
Protein 16g
Vitamin A  131%Vitamin C  21%
Calcium  5%Iron  20%
Potassium  27%Vitamin E  17%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Mayonnaise of Fish

Date Added: June 11, 2009

Ingredients:

1 Teaspoon Salt cayenne pepper
1/2 Teaspoon Pepper freshly ground
1 Cup Mayonnaise bottled
3 Carrots cooked and diced
2 Red Potatoes boiled
1 Cup Peas frozen petite
1/2 Cup Yellow Onion finely chopped
10 Ounces Spaghetti white fishFirm
1/2 Cucumber seeded
3 Slices Carrots cooked
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Directions:

1. FISH: Drain the potatoes and let them cool.

2. Peel and dice into 1/2 inch pieces. Combine potatoes, carrots, peas, onion, salt, pepper and 1/2 cup mayonnaise.

3. Using approximately half, arrange a one-inch thick layer of vegetable mixture on a platter in the shape of a fish.

4. Layer the fish pieces on top. Add rest of vegetables and smooth with a spatula.

5. Coat with rest of mayonnaise GARNISH: Slice the cucumber paper thin and place on fish like scales, working from the tail forward and overlapping them.

6. Use very thin strips of carrot to outline where the head meets the body.

7. Use more carrot to make a small fin and a mouth.

8. Use a pea centered on a small carrot round for the eye.

9. Surround the fish with julienned lettuce. If you're not serving this for a party, or just don't want to go to all this trouble, mold the fish mixture into oiled custard cups and unmold on a plate of tomato slices.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 131% of your daily recommended intake per serving. This recipe is high in Vitamin C with 21% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Potato, Peas, Cucumber, Onion allergies.
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