Author: Sonia Skounaki for Primal Mediterranean Gourmet
1medium yellow potatoquartered
3medium carrotscut lengthwise
1stalk of celery
2stems of dill
5berries of all spice
4ozfrozen petites peas
8ozgreen beansfinely diced
3tbspcapersrinsed and chopped
2ozdill pickles finely diced
3Persian cucumberssliced very thin
In a medium–large pot, add 5 cups of water, potato, onion, carrots, celery, dill, bay leaves,
peppercorns, allspice berries. Bring to boil and cook over medium heat and cook for 10-15 minutes until the potatoes and carrots are fork tender but not overcooked. With a slotted spoon, remove the potatoes and carrots from the pot, reserving the vegetable broth.
While the potatoes and carrots are cooking, bring to boil 3 cups of water in a medium-small saucepan. Add the peas and green beans and cook for about 10-15 minutes until fork tender. Strain the peas and beans.
Bring the broth to boil, add the the fish. Reduce the heat and let the fish simmer for 10-15 minutes. While the fish is cooking, dice the carrots and the potatoes. With a slotted spoon, remove the fish to a plate.
In a large bowl combine the fish, potatoes, carrots, peas, green beans, pickles, capers with ¾ cup mayonnaise.
Transfer the mixture to a long platter (preferably a fish plater), and create an oval shape.
Cover the mixture with the cucumber slices, placing them in a way to resemble fish scales. Refrigerate until ready to serve.
Note: can be done one day ahead up to step 5. Steps 6 and 7 need to be done at the day the Fish Athinaiki will be served.