Turkish Shepherd’s Salad with Fried Fish Fillet Pieces

Spread the love

Turkish Shepherd’s Salad with Fried Fish Fillet Pieces

The perfect turkish shepherd’s salad with fried fish fillet pieces recipe with a picture and simple step-by-step instructions.

For the dressing:

  • 8 Radish
  • 8 small Onions, red
  • 1 small Cucumber
  • 1 small Carrot
  • 3 medium sized Cloves of garlic, fresh
  • 2 Hot peppers, red, long, hot
  • 2 small Spring onions, just the green
  • 2 medium sized Tomatoes, red, fully ripe
  • 150 g Honeydew melon
  • 4 leaves Iceberg lettuce
  • 3 tbsp Red wine vinegar, mild
  • 3 tbsp Orange juice
  • 1 tsp Sugar, fine, white
  • 3 tsp Salt
  • 1 tsp Black pepper from the mill
  • 1 tbsp Herbal mix, turkey, frozen or dried
  • Chili, red, dried and ground, (e.g. Pul Biber)
  • 4 tbsp Olive oil

For the fish fillet pieces:

  • 2 Sea bream fillets, approx. 400g in total, frozen
  • 100 g Wheat flour
  • 4 g Salt
  • 1 tsp Pepper, white, fresh from the mill
  • 4 tbsp Sunflower oil, for frying

To garnish:

  • Flowers and leaves
  1. Wash, clean, peel and chop the ingredients for the salad as necessary. Especially slice the radish, radishes and onions into approx. 2mm thick slices. Slice the peeled cucumber into approx. 4mm thick slices. Slice the carrot crosswise into thin sticks. Squeeze the garlic cloves.
  2. Halve the red peppers lengthways, remove the seeds and cut across into strips approx. 8mm wide. Cut the green of the spring onion crosswise into 8mm wide rolls. Quarter the tomatoes lengthways, remove the white-green stem and the grains. Cut the quarters across into strips approx. 8mm wide. Cut approx. 1.5 cm thick slices from the honeydew melon 2, remove the core and chop up to size.
  3. Add the ingredients for the dressing, except for the olive oil, to the salad about 20 minutes before serving and mix. Mix again after 10 minutes and season with salt and pepper. Add the olive oil just before serving, mix and distribute the salad on the serving bowls.
  4. Mix the flour with salt and pepper and place in a flat plate. Fillet the thawed fish fillets crosswise into thin slices and turn them in the flour. Heat the sunflower oil in a pan and fry the floured fillet pieces in portions until light brown. Spread on the serving bowls, garnish, serve and enjoy.
turkish shepherd’s salad with fried fish fillet pieces

Facebook Comments

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Matjes Potato Salad

Sous-vide Cooked Beef Fillet with Pesto Tagliatelle