Salads

Hot fish salad


Ingredients for Making Hot Fish Salad

For salad

  1. Pollock fillet 400 grams
  2. Tomato 1 piece
  3. Lettuce leaves 8 pieces
  4. Chicken egg 1 piece
  5. Pitted olives 8 pieces

For refueling

  1. Chicken egg 1 piece
  2. Mustard 1/2 teaspoon
  3. Olive oil 1/2 cup
  4. 1/2 teaspoon salt
  5. Vinegar 1 tablespoon
  • Main ingredients: Mintai, Tomato, Salad, Eggs
  • Serving 1 serving
  • World Cuisine

Inventory:

Medium saucepan, small saucepan, colander, kitchen knife, cutting board, salad bowl, tablespoon, slotted spoon, mixer.

Making a hot fish salad:

Step 1: Cook the fish.


Put the pollock fillet in a sink in advance and wait until it thaws, then rinse and place in a pan with cold water. Salt a little, pepper and bring to a boil, then cook 15 minutes. Remove the pollock fillet from the broth with a slotted spoon and cut or chop with a fork. Attention: Pollock fillet should be warm while serving.

Step 2: Prepare the egg.


Cook the chicken egg as usual: place in a saucepan with cold water, boil and cook 13-15 minutes. Then cool under running water and remove the shell. Gently cut the egg into four or six equal slices.

Step 3: Prepare the tomato.


Rinse the tomato with water, remove with the knife the place where the tail used to be, and cut the vegetable itself into four equal parts.

Step 4: Prepare the lettuce leaves.


Fold the lettuce in a colander and rinse thoroughly with hot water. It is best to even scald them with boiling water, and then leave them alone for a while to allow excess moisture to drain.

Step 5: Preparing the dressing.


To make homemade mayonnaise, first separate the yolk from the protein, since we don’t need the whole egg. Put the protein in the refrigerator and use it to make some other dish. Beat the yolk with a mixer along with salt. Then pour in a thin stream of olive oil without stopping mixing. After the yolks and butter become a homogeneous mass, pour vinegar into them and put the mustard. Continue kneading until all ingredients are blended into one dense mass. Everything, the sauce is ready, you can fill them with our salad.

Step 6: Collect the salad.


Lay salad dressings nicely on the bottom of a flat dish, put the hot fish fillet on them and decorate everything around the edges with pieces of eggs and a tomato. Put some cooked homemade mayonnaise on the fish, as much as you see fit. Place the pitted olives nicely on top of the rest of the ingredients. Salt and pepper to taste. That's all! You can serve!

Step 7: Serve the hot fish salad.


Eat our elegant salad with pleasure, as an independent dish, or, having prepared in large quantities, serve it on the festive table, decorated with fresh green leaves.
Enjoy your meal!

Recipe Tips:

- You can take any white fish fillet.

- Instead of olives, you can use stuffed olives. You can also chop them and mix with boiled fish fillet.

- Also try decorating the finished salad with a thin slice of lemon.