In Romanian: Salau cu maioneza



  1. Clean, wash, salt the perch and let it sit for 10 – 15 minutes.
  2. In the meantime, set the vegetables to boil with 1 qt / 1 l of water, some salt, pepper and bay leaf.
  3. Let boil until the vegetables are tender.
  4. Then remove from heat, add the quartered potatoes and let boil for a few minutes.
  5. Then add the perch pieces.
  6. Let it cool off in the liquid it boiled in.
  7. Then remove carefully and set on a platter.
  8. Split it lengthwise, remove the backbone and all other bones.
  9. Do this carefully so that the maintains its shape.
  10. Place one half over the other, cut into pieces and cover with mayo.
  11. Garnish the edges of the platter with finely chopped lettuce.
  12. Every here and there make mounds of finely chopped carrot (carrot that boiled with the perch).
  13. Place an olive on top of each mound.

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