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Saucy Fish Salad Recipe

Ingredients

1/2 cup yellow prepared mustard

1/2 cup cold water

1/2 cup tartar

1/2 cup unsalted butter

1/4 cup raw raspberry preserves, divided

1/2 cup kalamata olives, sliced

1/4 teaspoon salt

1/4 teaspoon black pepper

3/4 cup chopped celery

1 large frozen head cabbage

Directions

In a heavy saucepan, combine the yellow prepared mustard, cold water and tartar. Bring to a boil and reduce heat to medium low, cover and simmer for 1 hour.

Heat the butter in a medium saucepan over medium heat. Saute the celery and onions in a small saucepan until tender, about 5 minutes. Stir in the kalamata olives, salt, pepper and 3/4 cup of the cabbage. Cook enough to coat the inside of the bowl to allow the mixture to adhere, then begin cooking over low heat until the cabbage wilts.