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February Salad Plate & Alaska Pollock Fillet!

5 from 5 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 143 kcal

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
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Written by John Myers

Professional Chef with 25 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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