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Fish salad

Fish salad

Ingredients for Fish salad

200 grams Cod fillets
200 grams cooked shrimp
20 g Butter
2 tbsp White wine
2 tbsp Ziotronensaft
Salt, white pepper
1 tbsp freshly grated horseradish
1 / 2 St Cucumber salad
1 / 2 St Mango
1 pc Shallots
1 pc Tomato
4 tbsp Mayonnaise salad
1 tsp Mustard
Salt, white pepper
1 tbsp Lemon juice
2 tbsp Olive oil
1 pinch Sugar
Cherry tomatoes, leaf lettuce for garnish

Fish salad Directions

Season fish fillets lay in a buttered baking dish, sprinkle with wine and lemon juice. Cover with lightly buttered greaseproof paper and bake at 120 degrees cook for 8-10 minutes. Then allow to cool.

Cooled fish fillet teasing. Shrimp cut into appropriate pieces.

Half a cucumber, peel, remove seeds with a spoon and cut into fine dice. Peel mango and cut one half into small cubes. Tomatoes into boiling water, blanch, plunge into ice water. Skinning, cutting, seed and dice the shallot as well. Give everything to the fish.

Peel horseradish rub, stir in mustard and mayonnaise. Gently mix salad with the fish, season with salt, white pepper and lemon juice.

Fish salad on lettuce leaves washed damage. Garnish with tomato halves and drops complete with high quality olive oil.


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