The well-known salad of vinaigrette will be very satisfying and even more useful if sea fish are added to its composition.
Pick your recipe
You will need
- - sea fish 1.5 kg;
- - beets 4 pcs.;
- - potatoes 4 pcs.;
- - pickled cucumbers 4 pcs.;
- - fresh cucumbers 3 pcs.;
- - pickled mushrooms 100 g;
- - olives 100 g;
- For hot sauce:
- - mustard 2 teaspoons;
- - sugar 2 teaspoons;
- - olive oil 150 g;
- - vinegar;
- For Provence sauce:
- - olive oil 400 g;
- - yolk 2 pcs.;
- - sugar 1 tbsp. a spoon;
- - mustard 0.5 teaspoon;
- - salt;
- - vinegar;
- - lemon juice 2 teaspoons;
- - ground black pepper;
- - chopped parsley.
Instruction manual
1
Clean the fish fillet from skin and bones, if any. Cut the fish into thin plates, place in a baking dish, salt, pepper and sprinkle with lemon juice to taste. Bake at 180 degrees for 25 minutes.
2
Boil beets and potatoes until cooked, peel and peel in small cubes. Peel fresh cucumbers, cut them together with pickles in equal cubes.
3
Cooking hot sauce. Mash mustard, salt and sugar until smooth, then pour in olive oil and a little vinegar. For Provence sauce, mix olive oil with yolk, sugar, mustard, salt, vinegar and lemon juice. Mix thoroughly, then add chopped greens.
4
Season the prepared vegetables with hot sauce and mix well. Then put the salad on a plate in the form of an oval shape and grease densely with Provence sauce. Lay slices of fish fillet, pickled mushrooms and olives in rows above. Lubricate again with Provence sauce and sprinkle with herbs on top.