Mixed Greens with Seafood
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 362 kcal | (17 %) | ||
| Protein | 36.2 g | (37 %) | ||
| Fat | 22.5 g | (19 %) | ||
| Carbohydrates | 4 g | (3 %) |
Ingredients
- Ingredients
- Leeks
- 1 carrot
- 1 stalk Celery
- 400 grams Hake (Lake Pike)
- 150 grams Steelhead trout
- Salt, peppers
- 4 each: prawns and Scallop
- 2 Tbsps olive oil
- 100 grams Lettuce
- 1 bunch Arugula
- 50 grams button Mushroom
- Chives
- 2 Tbsps Wine vinegar
- 1 pinch sugar
- 1 tsp spicy Mustard
- 2 tsps lemon juice
- 5 Tbsps sunflower oil
Preparation steps
Rinse the leek, carrot and celery and cut into fine strips. Rinse and pat dry pike fillet. Remove the skin from the trout, rinse and pat dry. Season fillets with salt and pepper.
Place the sliced vegetables with a little water in a steamer and place the fillets on top. Cook until vegetable are tender and fish is cooked. Cool. Remove the scallops from the shell and rinse. Peel and devein the prawns. Place 2 tablespoons of olive oil in a pan and cook the shrimp and scallops on both sides.
Rinse the lettuce and arugula and spin dry. Rinse, dry and slice the mushrooms thinly. Place the greens and mushrooms slices on plates, place some of the fish, prawns and scallops on top. Chop the chives and combine with the vinegar, salt, pepper, sugar, mustard and lemon juice. Slowly whisk in the oil. Drizzle the dressing over the salad and serve.
