Ingredients: |
Ingredients: For a richer salad, leave the dark meat on the filets. For a milder version, remove it.
1 ½ lbs poached bluefish filets, drained.
Chopped very fine:
¾ cup Vidalia onion (about half of a medium onion)
¾ cup celery (about one stalk)
2 tbsp fresh parsley, chopped fine
½ tsp Adobo seasoning
1 tsp dried tarragon, rubbed fine
1 cup mayonnaise
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Personal
Notes: |
Personal
Notes: Elizabeth de Gerner: "Last Fall, when I was visiting my future in-laws for the first time in their home in Northern Germany, I found out that Horst, Nils' father, is a professional chef, which explained why he insisited on cooking everything while we were visiting. However, I wanted to make a good impression, so I told him that the next time we visited, I wanted to cook a meal. Horst and his wife Brigitte agreed - fully expecting some vegan or vegetarian hipster food that they wouldn't really enjoy. Knowing that they were a meat-and-potatoes kind of family, I decided to attempt a roast beef. I knew I couldn't pull it off on my own, so I WhatsApped my father to enlist his help in preparing the meal. He in turn called Nana and Annie to get their recipes for roast beef and got back to me with the whole family's suggestions and insight. Staying in touch with my Dad the whole time as we were in the kitchen prepping the beef across the ocean from the rest of the de Reeders, I managed to pull off a wonderful meal that really impressed. I'm so grateful for my family's help and so happy it turned out so well!"
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This recipe for Bluefish Salad is from