Contents
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Ingredients
- 1 Boiled beetroot
- 0,25 bunch Arugula
- 100 g Lettuce fresh
- 1 Carmine = red chicory
- 1 Fresh mushrooms
- 0,125 Onion
- 6 Green seedless grapes
- 4 Fresh kumquats
- 0,5 Carrot
- 3 Radishes fresh
- Vinegar
- Oil
- Salt and pepper
- Sugar
- Mustard medium hot
- 1,5 tbsp Sour cream
- 3 tbsp Water
- 2 Alaskan pollock fillet in batter
- 1 tbsp Clarified butter
- 1 Kitchen towel
Instructions
- 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.
Nutrition
Serving: 100gCalories: 143kcalCarbohydrates: 0.8gProtein: 0.9gFat: 15.3g