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Antonia's fish salad

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Ingredients for 4 servings:

  • 500 g redfish fillet(s)
  • 1 lemon(s), juice
  • salt and pepper
  • ¼ liter chicken broth
  • 250 g carrot(s)
  • 1 package of peas, frozen
  • Sugar
  • 4 eggs, hard-boiled
  • 3 tbsp vinegar
  • 6 tbsp oil
  • Paprika powder, sweet
  • herbal salt
  • ½ tsp mustard
  • 1 tsp tomato ketchup
  • Food seasoning
  • 1 bunch parsley, finely chopped
  • 1 bunch dill, finely chopped
  • 1 head of lettuce, green

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean, acidify, and salt the fish. Let it simmer in chicken broth for 15 minutes. Shred it with a fork. Peel and slice the carrots, and cook them with the peas in salted, sugary water for 15 minutes. Peel and quarter the eggs. Mix the fish, vegetables, and eggs and let it marinate for a while in a marinade made from vinegar, oil, salt, pepper, sugar, paprika, herb salt, mustard, ketchup, seasoning, and herbs. Serve on lettuce leaves.

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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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