FISH PYRAMID WITH GREEN SAUCE

 

When a Fish Pyramid with Green Sauce was served to us we thought the dish was such a great idea, we decided to suggest it as an additional dish you may want to serve at your Sudanese dinner. It is very easy to make. It can be served as a salad in place of the Salata.

 

2 Ibs. COOKED FISH, boned and flaked (use haddock, halibut or any white fish)

1 cup CORE of the CABBAGE, sliced very thin

2 TOMATOES, cut in small cubes

tsp. BLACK PEPPER

1 tsp. SALT

2 Tbs. LEMON JUICE

cup MAYONNAISE

cup MAYONNAISE

cup LEMON JUICE

tsp. SALT

tsp. BLACK PEPPER

cup FRESH CHOPPED DILL or 1 Tbs. dried dill. (If dried dill is used add 1/4 cup chopped parsley to give the sauce its characteristic green color)

cup PICKLE RELISH.

2 HARD BOILED EGGS, sliced

2 TOMATOES, cut in slices

cup BLACK OLIVES

4 or 5 PARSLEY SPRIGS.

 

Combine 2 Ibs. COOKED FISH, boned and flaked (use haddock, halibut or any white fish), 1 cup CORE of the CABBAGE, sliced very thin, 2 TOMATOES, cut in small cubes, tsp. BLACK PEPPER, 1 tsp. SALT, 2 Tbs. LEMON JUICE and cup MAYONNAISE or enough to just hold mixture together. Shape into a pyramid on a 12 inch plate (with hands moistened with water). Combine cup MAYONNAISE, cup LEMON JUICE, tsp. SALT, tsp. BLACK PEPPER, cup FRESH CHOPPED DILL or 1 Tbs. dried dill. (If dried dill is used add cup chopped parsley to give the sauce its characteristic green color) and cup PICKLE RELISH. Pour the Green Sauce over the pyramid. Garnish around edge of plate with 2 sliced HARD BOILED EGGS, 2 TOMATOES cut in slices, alternately overlapping each other around the plate, cup BLACK OLIVES uniformly placed around the edge of the plate with 4 or 5 PARSLEY SPRIGS.

 

Yield: 8 portions

 

country : Sudan

course : starter

 

source : The African Cookbook / Bea Sandler