Fish salad with crayfish, quail eggs and peanuts
4 servings
40 minutes
Fish salad with crayfish, quail eggs, and peanuts is an exquisite dish of Mediterranean cuisine that impresses with its tenderness and harmony of flavors. Its origins trace back to coastal regions where fresh seafood became an integral part of gastronomic culture. Tender white fish fillet is complemented by juicy crayfish tails, aromatic quail eggs, and crunchy pieces of fried peanuts. A light tang from lemon juice enhances the flavor of the ingredients, while a creamy nut sauce adds a rich texture. Tomatoes add freshness, and herbs complete the composition with their spicy aroma. This dish is perfect for festive gatherings or a light dinner, delighting every taste bud.
1
Boil the crayfish in salted water, adding herbs. Clean and drizzle the crayfish necks with lemon juice.
- Crayfish: 5 piece
- Fresh herbs: 1 bunch
- Lemon juice: 2 tablespoons
2
Boil the fish fillet and break it into small pieces.
- White fish: 300 g
3
Roast the peanuts in a dry pan and crush them. Then mix with sour cream and stir well.
- Peanuts: 50 g
- Sour cream: 50 g
4
Boil quail eggs hard, peel, and cut in half.
- Quail egg: 5 piece
5
Cut the tomatoes into cubes.
- Tomatoes: 1 piece
6
Combine crab sticks, fish, tomatoes, and eggs. Season with salt and pepper, and dress the salad with nut sauce.
- Crayfish: 5 piece
- White fish: 300 g
- Tomatoes: 1 piece
- Quail egg: 5 piece
- Salt: to taste
- Ground black pepper: to taste
- Sour cream: 50 g
7
Sprinkle the finished salad with chopped greens on top.
- Fresh herbs: 1 bunch
