L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

Pears in wineFrench cuisine

Paella dish

Granola (muesli) with nuts and dried fruitsAmerican cuisine

Paella dish

SyrnikiRussian cuisine

Paella dish

Toad in the Hole Sausages in BatterBritish cuisine

Paella dish

Spaghetti with garlic and oilItalian cuisine

Paella dish

Scotch eggsScottish cuisine

Paella dish

Escabeche marinated mackerelSpanish cuisine

Paella dish

Meat in FrenchSoviet cuisine

Paella dish

Cuban-style bolicheCuban cuisine

Paella dish

BiscottiItalian cuisine

Fisherman's Happiness" sala

4 servings

30 minutes

The recipe is taken from the book "Holiday salads and appetizers. Very simple.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

203.4

kcal

28.7g

grams

5.7g

grams

5.9g

grams

Ingredients

4servings

Mussels

400

g

Shallots

3

pc

Sunflower oil

5

tbsp

White wine

80

ml

Green salad

1

pc

Curly Salad

1

pc

Chicory

1

pc

Salmon fillet

200

g

Shrimps

4

pc

Butter

1

tbsp

Peeled shrimp

100

g

Mustard

1

tsp

Olive oil

10

tbsp

Tarragon

30

g

Sea salt

to taste

Ground black pepper

to taste

Cooking steps

1
Wash the mussels individually with a brush under cold running water and remove the 'beards'.
Required ingredients:
1. Mussels: 400 g

2
Peel the onion, chop it finely, and set aside half for the marinade.
Required ingredients:
1. Shallots: 3 pieces

3
Heat 2 tablespoons of sunflower oil in a pot and lightly sauté the remaining shallots.
Required ingredients:
1. Sunflower oil: 5 tablespoon
2. Shallots: 3 pieces

4
Put the shells here and pour everything with white wine.
Required ingredients:
1. White wine: 80 ml

5
Boil for 3 minutes without covering the pot, then remove from heat and cool.

6
Discard unopened shells, remove the meat from the opened ones and set it aside.

7
Separate leaf and curly lettuce into leaves, wash, remove tough veins and bases of the stems, tear into small pieces and dry.
Required ingredients:
1. Green salad: 1 piece
2. Curly Salad: 1 piece

8
Use a sharp knife to wedge out the bitter core from the head of the chicory.
Required ingredients:
1. Chicory: 1 piece

9
Separate the leaves, rinse in slightly warm water, and dry.

10
Rinse the salmon fillet in cold water, dry it, and cut it into four pieces.
Required ingredients:
1. Salmon fillet: 200 g

11
Clean the large shrimp, make a cut on the back, and remove the insides.
Required ingredients:
1. Shrimps: 4 pieces

12
Wash the tarragon, dry it, and chop half of it finely.
Required ingredients:
1. Tarragon: 30 g

13
Mix the remaining shallots with chopped tarragon, mustard, and cherry vinegar.
Required ingredients:
1. Shallots: 3 pieces
2. Tarragon: 30 g
3. Mustard: 1 teaspoon
4. Olive oil: 10 tablespoons

14
Add olive oil.

15
Season the resulting marinade with salt and pepper to taste.
Required ingredients:
1. Sea salt: to taste
2. Ground black pepper: to taste

16
Salt and pepper the large shrimp and salmon.
Required ingredients:
1. Sea salt: to taste
2. Ground black pepper: to taste

17
Heat the remaining sunflower oil in a pan with butter, fry the salmon fillet and shrimp for 3-5 minutes on all sides, then place in a warm spot.
Required ingredients:
1. Sunflower oil: 5 tablespoon
2. Butter: 1 tablespoon
3. Salmon fillet: 200 g
4. Shrimps: 4 pieces

18
Spread the chicory on a plate.

19
Dress the salad with marinade and place it on top of the chicory.

20
Place fried large shrimp and pieces of salmon on the salad.
Required ingredients:
1. Salmon fillet: 200 g
2. Shrimps: 4 pieces

21
Add small shrimp and mussels here.
Required ingredients:
1. Mussels: 400 g
2. Peeled shrimp: 100 g

22
Garnish with tarragon leaves.
Required ingredients:
1. Tarragon: 30 g

Similar recipes