Snapper In Green

Preparation:

Preparation: Separate the head of the fish after having cleaned it perfectly and sprinkle it with lemon juice. Put it in the refrigerator. Place the fish in a fairly long pan with high sides. Cook it covered in water with a little salt, pepper, onion, juice and 2 thick slices of lemon. When the fish is cooked and still firm, lift it carefully, drain it, place it on a serving plate and leave it to cool. Prepare the sauce as follows: blend 2 hard-boiled egg yolks, 2 raw egg yolks, lemon juice, salt, enough oil to prepare a mayonnaise. Then add the almonds, clean parsley, peeled avocado, about 1/2 teaspoon of freshly ground white pepper. Blend until a homogeneous green cream is formed. Leave in the refrigerator for 2 hours. Before serving, reassemble the fish by combining the head placed in the refrigerator, spread it with the sauce and garnish it with parsley and orange slices.