Cold Ground Fish and Potato Salad (West Africa)
Print This Recipe
INGREDIENTS
FISH PATE
1 (4-½ to 5 pound) whole striped bass, cleaned
4 medium-sized boiling potatoes (about 1-½ pounds) peeled and quartered
1 medium-sized onion, peeled and coarsely chopped
4 teaspoons finely chopped garlic
12 white peppercorns, crushed with the flat of a cleaver, or 1 tablespoon white pepper
2 teaspoons salt
¼ cup strained fresh lemon juice
1 quart water
1 teaspoon white pepperStarting a day ahead of time, cut off the head and tail of the fish with a cleaver or large, heavy knife. Then cut the body crosswise into 2 or 3 pieces. Place all the fish pieces (including the head and tail) in a 4 to 5-quart enameled or stainless-steel casserole and scatter the potatoes, onion, 1 teaspoon of the garlic, the peppercorns (or white pepper) and the 2 teaspoons of salt on top. Pour in the ¼ cup of lemon juice and the water, and bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 30 minutes. Cool to room temperature, then cover tightly and marinate in the refrigerator for at least 12 hours or overnight.
MAYONNAISE
3 egg yolks
3 teaspoons distilled white vinegar
½ teaspoon ground hot pepper
¼ teaspoon white pepper
½ teaspoon salt
1-½ cups peanut or vegetable oil
2 tablespoons strained fresh lemon juicePrepare the mayonnaise in the following fashion:
Warm a large mixing bowl in hot water, dry it quickly but thoroughly, and drop in the egg yolks. With a wire whisk or a rotary or electric beater, beat the yolks vigorously for about 2 minutes, until they thicken and cling to the beater. Add a teaspoon of the vinegar, the red pepper, white pepper and salt. Then beat in ½ cup of the oil, ½ teaspoon at a time; make sure each addition is completely absorbed before adding more. By the time ½ cup of oil has been beaten in, the sauce should have the consistency of very thick cream.
Beating constantly, pour in the remaining 1 cup of oil in a slow, thin stream. Stir in the remaining 2 teaspoons of vinegar and the 2 tablespoons of lemon juice. Taste for seasonings, cover and refrigerate.
Remove the chilled fish from the casserole. With a dampened towel, wipe off the head and tail, then wrap them carefully in foil or plastic wrap and return them to the refrigerator until ready to serve. With your fingers or a small sharp knife, remove the skin and bones from the body of the fish and discard them.
Put the boned fish and the entire contents of the casserole, including the gelatinized stock, through the finest blade of a meat grinder. Stir in the remaining 3 teaspoons of garlic and the teaspoon of white pepper. Mix well, then beat in ½ cup of the mayonnaise. Taste for seasoning, cover tightly, and refrigerate until ready to serve.
GARNISH
1 medium-sized head romaine lettuce, separated into leaves, washed, dried and chilled
3 hard-cooked eggs, they yolks rubbed through a sieve, and the whites finely chopped
3 medium-sized firm ripe tomatoes, sliced into ¼-inch rounds
¼ pound shelled cooked tiny fresh shrimp (60 or more to the pound) OR drained, canned
or bottled tiny shrimpTo assemble the Paté Africain, cover a large oval platter with leaves of romaine lettuce. Spoon the ground fish mixture in a lengthwise strip onto the center of the platter and, with a spatula or butter knife, smooth it into a tapered fishlike shape. Place the reserved head at the wide end, and the tail at the tapered end. Spread the remaining mayonnaise evenly over the pate to cover it completely, making sure to conceal the cut ends of the head and tail. Then sprinkle the hard-cooked egg yolks and the chopped whites in alternating rows crosswise over the mayonnaise.
With a small knife, cut out the center of 4 to 5 tomato slices leaving rings about ¼-inch thick. Cut through one side of each ring so that it can be opened into a long strip. Arrange the tomato strips in arcs evenly spaced down the back of the fish. Lay the remaining tomato slices in slightly overlapping rows on either side of the fish and arrange the shrimp in an attractive pattern over the top.
Return the Paté Africain to the refrigerator and chill for at least 1 hour before serving.
Serves 8