
Fish Salad
1h 15m
A special recipe that features yogurt mayonnaise, vegetables, and confit weakfish, making it a fish spread with complex flavors.
This is perfect on top of a toast or as a side dish for grilled vegetables and meats. It's also great with green salads and by itself, topped with some extra crunchy chips!
Traditionally made with chicken, this Fish Salad is a twist on Brazilian "salpicão".
Preheat the oven to 140 °C
Weigh 400 g of boneless weakfish in a small, deep, oven-safe container
Add 6 g of salt
Crush 3 garlic cloves and add to the fish
Add 1 bunch of thyme
Cover the fish with extra virgin olive oil
Place in the oven for 40m until opaque and tender. Let the fish cool down a bit in the olive oil
Crack 1 egg into a tall recipient and add 3 tbsp of unsweetened yogurt
Add ½ cup of corn oil
Blend to combine everything, and continue blending while adding the remaining ½ cup of corn oil in a thin stream. Season with salt to taste
Add the juice of ½ lime and blend everything to combine. If necessary, add more corn oil in a thin stream to obtain a thicker consistency
Transfer the mayonnaise to another recipient. The yogurt mayonnaise is ready
Remove it from the olive oil. The fish confit is ready
Remove the fish skin
Roughly crush the fish with a spoon
Trim, deseed, and small dice 1 ají chili pepper
Deseed and small dice 3 habanada peppers
Small dice ¼ of a red onion
Add the zest of ½ a lime to the fish
Add the onion and peppers
Mix to combine all the ingredients
Chop ¼ cup of coriander and add to the fish
Add 7 tbsp of the Yogurt Mayonnaise am mix to combine
Add salt to taste and the juice of ½ a lime. Mix to combine. The fish salad is ready
Pair it with grilled vegetables or meats and enjoy!
Yield 4 portions
Coriander
¼ cupRed Onion
¼Ají Chili Pepper
1Habanada Pepper
3Lime
½
Fish Confit
Weakfish Steak
400 gExtra Virgin Olive Oil
as neededThyme
1 bunchGarlic
3 clovesSalt
6 g
Yogurt Mayonnaise
Egg
1Unsweetened Yogurt
3 tbspLime
½Corn Oil
1 cupSalt
to taste
Equipment
Hand Blender