Fish Salad (for 20 people)

Ingredients

• 500 gEel
• 500 gPike
• 250 gTrout
• 250 gTurbot
• 250 gSole fish
• 375 gSalmon
• 250 gShrimp
• 5 pcsSardelle
• 120 gCapers
• 3 pcsEgg
• 1 pcsEgg yolk
• 240 mlMeat broth
• 62.5 mlOil
• 2 tspMustard
• 1 tspSugar
• 0.3 gPepper
• 15 mlCream
• 30 mlVinegar
• 5 gSalt
• 35 pcsOyster
• 20 pcsLobster tail
• 1 pcsLemon zest

Instructions

1. 1

   Cook the fish (day before)

   • Bring water with 5 g salt, 1 tsp peppercorns and the yellow peel of 1 lemon to a boil for the stock.
   • Cook the eel (500 g) first in the stock (needs less salt). Remove and let cool.
   • Cook the pike (500 g) next, which requires a bit more salt, then remove.
   • Cook trout (250 g), turbot (250 g) and sole (250 g) one after another in the same stock.
   • Cook the salmon (375 g) separately in lightly salted water (shortly).
   • Let the fishes cool completely and keep them in their broths in the fridge overnight.
2. 2

   Prepare fish and arrange

   • Remove bones from the cooked fish and cut the flesh into small pieces.
   • Slice the anchovies (5 pieces) diagonally into strips about 1 cm wide.
   • Drain the capers (120 g).
   • Arrange the fish pieces, capers and anchovy strips neatly on a large platter in patterns or strips.
   • Optionally mix in 30–40 oysters and 20 cooked crayfish tails.
3. 3

   Make the dressing and serve

   • Grate 3 hard-boiled eggs finely and mix in 1 raw egg yolk.
   • Add 240 ml strong meat stock and whisk together.
   • Add 62.5 ml salad oil, 2 tsp mustard, 1 tsp sugar and a pinch (≈0.3 g) white pepper and mix well.
   • Stir in 1 tbsp (≈15 ml) thick cream, adjust acidity with about 30 ml vinegar and add salt to taste.
   • Pour the dressing over the arranged fish and serve chilled.