Ensalada de pescado
Ensalada de pescado
Ensalada de pescado
5
1
Stefano Moraschini
Boiled fish in a court-bouillon (with bay leaf, thyme, onion and vinegar), or recovery, is writing mixing crumbled slices of onion and pitted green olives.
In a salad bowl you arrange Romaine leaves (or lettuce) over which he lays the previous compound.
The sauce is usually dosed in Spain by individual diners and consists of a little olive oil, vinegar, pepper and salt.
Calories calculation
Calories amount per person:
353
Ingredients and dosing for 4 persons
License
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