Fish and mushroom salad
Instructions
Sole fillet and cut into thin slices salmon trout filet.
Sprinkle the fish flesh with salt and pepper and cook for 4-5 minutes per side, then let it cool.
Blanched carrot julienne briefly in boiling water.
Peel the mushrooms, reduce it into slices and distributed these into four individual dishes along with the carrots and the soncino, washed and dripped.
Split in the flesh of fish.
In a bowl, mix the vinegar, lemon juice, salt and a ground pepper, then add the oil, pour the sauce obtained over the salad and serve.
Ingredients and dosing for 4 persons
- 2 soles
- 150 g of trout fillet
- Salt
- Pepper
- 50 g of carrot julienne
- 120 g of cultivated mushrooms
- 80 g of soncino salad
- For the sauce:
- 2 tablespoons of white wine vinegar
- 1 teaspoon of lemon juice
- 1/2 teaspoon of spicy mustard
- Salt
- Pepper
- 5 tablespoons of olive oil