CHILLED COD WITH THYME – BAY LEAVES – LEMON SLICES – CAYENNE – FRESH TOMATO – ONION – FLUFFY EGG SALAD

For 4:

–cod (size of 4 decks of cards, 1 pound)

–thyme and 2 bay eaves

–lemon (fresh)

–cayenne pepper

–tomato (fresh, medium)

–onion (one-half, sliced)

Egg salad:

–3 eggs

–Dijon mustard (1 teaspoon)

–milk (dairy or almond)

–mayonnaise (3 heaping tablespoons)

–stuffed green olives (6 to 8, sliced)

–Worcestershire sauce (1 teaspoon)

–parsley (fresh, 1 handful)

–garlic (minced, one-half teaspoon)

–cayenne pepper (just a dash)

1 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, thyme, 2 bay leaves, and a little cayenne pepper.  (Do not season with olive oil.)  Microwave on high for 10 minutes.  When finished, let cool, and then place in the refrigerator, for more preparation later on.

2 – Remove the cod from the refrigerator.  Slice one-half onion and a medium fresh tomato, and place on each side of the cod.  Set aside.

3 – Place 3 eggs in a small baking dish.  Add 3 teaspoons of milk (dairy or almond).  Season with salt and pepper.  Stir briskly.  Microwave for 2 and one-half minutes on high.  When finished, break apart the omelet with a knife and fork.  Chop 1 handful of fresh parsley, and add to the egg.  Add 1 teaspoon of Dijon mustard, one-half teaspoon of minced garlic, 1 teaspoon of Worcestershire sauce, 3 heaping tablespoons of mayonnaise, 6 to 8 sliced green olives, and a dash of cayenne pepper.  Stir well.

4 – Serve the cod, tomato, and onions cold, with the egg salad beside the cod on a plate.

–cod and egg salad adapted from To the Taste of a King (fifties New Orleans cookbook)

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