Fish And Mushroom Salad
Recipe second for 4 people based on Sole.
Preparation:
Preparation: Fillet the sole and cut the salmon trout fillet into slices. Sprinkle the fish flesh with salt and pepper and steam it for 4-5 minutes on each side, then let it cool. Briefly blanch the carrot julienne in boiling water. Clean the mushrooms, cut them into slices and distribute these on four individual plates together with the carrots and the soncino, washed and drained. Also divide the fish pulp into the dishes. Mix the vinegar, lemon juice, necessary salt and freshly ground pepper in a bowl, then add the oil, pour the sauce obtained over the salad and serve.
Ingredients:
Ingredients: 2 Sole - 150 G Salmon Trout Fillet - Salt - Pepper - 50 G Carrot Julienne - 120 G Cultivated Mushrooms - 80 G Soncino Salad - For the Sauce: - 2 Tablespoons White Wine Vinegar - 1 Teaspoon Lemon Juice - 1/2 teaspoon spicy mustard - salt - pepper - 5 tablespoons olive oil
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