RCI-SN.003.0151.001
L'Assiette des Assiettes
White Fish on Black-eyed peas (Senegal).
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- bed of lettuce1 unit
- Tbs. cooked Black-Eyed Peas3 unit
- -inch square piece cooked fish (Haddock or Halibut) on the Peas3 unit
- 2 unit
- 3 unit
- 1 or 2 pieces
- 1/2 unit
- 1 bottle
- 1 tsp
- 1/2 cup
- 3 unit
- onion1/2 cupchopped finely
Method
1
Wash and tear the lettuce into bite-sized pieces, then arrange on a serving plate to create an even bed.
2
Distribute the cooked black-eyed peas evenly over the lettuce base.
3
Place the three 1-inch square pieces of cooked haddock or halibut directly on top of the black-eyed peas, spacing them evenly across the plate.
4
Arrange the tomato slices and cucumber slices around the fish and peas, creating alternating sections for visual appeal.
5
Place 1 to 2 pieces of hearts of palm alongside the other vegetables on the plate.
6
Slice the hard-boiled egg in half and position it on the plate as a final garnish.
7
Combine the tomato catsup, worcestershire sauce, white vinegar, sugar, and finely chopped onion in a small bowl, stirring until the sugar is dissolved and ingredients are well incorporated.
8
Drizzle the prepared sauce over the assembled salad, or serve it on the side for individual seasoning preference.