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Colorful fish salad à la Gabi

updated

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Ingredients for 4 servings:

  • 250 g fish fillet(s)
  • some lemon juice
  • salt water
  • Salt and pepper, black from the mill
  • 1 kohlrabi, cut into strips, cooked
  • 125 g carrot(s), cut into wedges, cooked
  • 125 g peas, frozen, cooked
  • 1 tube(s) mayonnaise (small tube)
  • some condensed milk
  • some chives, chopped
  • some parsley for garnishing

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

Clean the fish fillet, add salt and pepper, and cook in a little salted water for about 5 minutes. Drain and shred. Mix with the kohlrabi strips, carrot wedges, and peas. Blend the mayonnaise with the condensed milk until smooth. Fold in the fish and vegetable mixture and chives. Season with salt and pepper to taste. Garnish with parsley and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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