Captain Greg’s Next Day Fresh Fish Salad
- jbarchmail
- May 4
- 1 min read
No need to reheat or throw out the leftover grilled fish! Capt Greg makes his into a fresh fish salad sandwich (think tuna salad but much better)! He might even be eating one on the boat!
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Hand pull apart leftover fish to check for bones, put into bowl. Add and combine mayo, relish to taste.
Eat on good bread or rolls!
Instructions
Any leftover fish
Duke’s Mayonnaise
Dill Relish
Celery (optional)
Good bread or roll
Capt Greg's Fresh Fish Salad
DOCK SHOCKER - Fish Salad
Head Dock Shocker Dock Support
Jennifer Harvey
%20(1).jpg)
Don't waste the leftover fish! Make an easy delicious fish salad sandwich (think tuna salad but better).
Servings :
Calories:
Prep Time
5 min
Cooking Time
0
Rest Time
0
Total Time
5 min
Comments