John Myers
February Salad Plate & Alaska Pollock Fillet!
The perfect february salad plate & alaska pollock fillet! recipe with a picture and simple step-by-step instructions.
- 1 Pc. Boiled beetroot
- 0,25 bunch Arugula
- 100 g Lettuce fresh
- 1 Pc. Carmine = red chicory
- 1 Pc. Fresh mushrooms
- 0,125 Pc. Onion
- 6 Pc. Green seedless grapes
- 4 Pc. Fresh kumquats
- 0,5 Pc. Carrot
- 3 Pc. Radishes fresh
- Vinegar
- Oil
- Salt and pepper
- Sugar
- Mustard medium hot
- 1,5 tablespoon Sour cream
- 3 tablespoon Water
- 2 piece Alaskan pollock fillet in batter
- 1 tablespoon Clarified butter
- 1 Pc. Kitchen towel
- 1 peeled a small piece of onion, slice.
- Slice the beetroot and lay out on a plate, decorate with onion rings. Drizzle with vinegar and oil.
- Clean salads, wash, spin dry.
- Remove the green radish, cut into the pattern with a special cutting device. Like triangles, put in water for a moment and take out & season with salt.
- Wash the grapes and cut them in half. Wash kumquats and cut into slices.
- Peel the mushrooms, remove the lamellas, cut.
- Fry the sea salmon in clarified butter and dab on the kitchen towel and place on the plates. Add 1 radish each.
- Make the mushrooms & carrots a little decorative.
- Make the vinaigrette and pour it over the salad.
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