Vegetable Salad with Redfish

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Vegetable Salad with Redfish
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
2
For the fish salad
250 grams
2 tablespoons
200 milliliters
100 grams
2
2
For the marinade
2 tablespoons
½ teaspoon
2 teaspoons
1 tablespoon
1 tablespoon
1 tablespoon

Preparation steps

1.

Cut the fish fillets into bite-sized cubes, sprinkle with lemon juice, season with salt and cook evenly in the fish stock. Cut the broccoli florets into smaller pieces if needed, then cook in boiling salted water for 4 minutes. Remove, rinse with cold water and drain.

2.

Blanch the tomatoes for a few seconds, remove, peel, quarter, core and cut into cubes. Combine all the ingredients, except for the lettuce leaves, in the prepared marinade and let the fish salad soak shortly. Serve the fish salad on a lettuce leaf. In a pan, roast the pine nuts and serve on top of the salad.