Rub the fish fillets with the lemon juice and 1 tsp of the salt. Keep aside for five minutes and wash off. 2. Steam the fish or boil till tender but still holds its shape. Drain and leave to cool. 3.

Here's why you need mayonnaise for the best grilled shrimp and fish instead. You might be surprised by the mention of this ...

Process until smooth. Transfer to a small bowl and mix in the salt, mayonnaise, and chives. When the salmon is done, remove it from the oven and sprinkle the chopped herbs on top. Serve warm or at ...

It's great as a starter with charcuterie or smoked fish. Although it’s available ... is to blend the oil in drop by drop to prevent the mayonnaise from curdling, which can be an exhausting ...