Psari Mayoneza (Fish With Mayonnaise)

• 1 onion, peeled and halved
• 10 large sprigs parsley
• 3 tablespoons salt, plus more to taste
• 1 3-pound red snapper with head and tail, cleaned
• 2 large red potatoes (about 1 pound), cut into 3/4-inch dice
• 2 carrots, peeled and cut into 1/2-inch dice
• 2 teaspoons olive oil
• 3 tablespoons fresh lemon juice
• 1 1/2 cups olive-oil
• mayonnaise, preferably homemade
• 1/4 cup drained capers

1. Put the onion, parsley and salt in a fish poacher and fill with water to a depth of 4 inches.
2. Bring to a boil over high heat.
3. Place the fish in the water on a poaching rack, reduce heat and simmer for 15 minutes.
4. With a sharp knife, remove the head and the tail and set them aside.
5. Continue to cook the rest of the fish until the flesh parts easily from the bone, 5 minutes more.
6. Remove the fish from the water and set aside to cool, about 20 minutes.
7. Discard the poaching water along with the onion and parsley.
8. Meanwhile, place the potatoes and carrots in a small saucepan and cover with cool, well-salted water.
9. Bring to a gentle boil over medium-high heat and cook until tender, about 10 minutes.
10. Drain and set aside.
11. Remove the flesh from the fish, discarding the bones and skin.
12. In a large bowl, toss the fish with the potatoes, carrots, olive oil and lemon juice.
13. Add 3 tablespoons of the mayonnaise and salt to taste and combine.
14. Place the head and tail of the fish at opposite ends of a large platter and mound the fish mixture between them, reconstructing the shape of a fish.
15. Cover the fish mixture with the remaining mayonnaise and sprinkle with capers.
16. Serve at room temperature.

onion, parsley, salt, red snapper, red potatoes, carrots, olive oil, lemon juice, oliveoil, mayonnaise, capers

Taken from cooking.nytimes.com/recipes/5684 (may not work)