Fish salad with wine
2 servings
30 minutes
The recipe is taken from the book "Holiday salads and appetizers. Very simple.
Calories615.8kcal
Proteins99.5grams
Fats8.8grams
Carbohydrates20.5grams
Dry white wine
1
glass
Tarragon (estragon)
100
g
Cream
100
ml
Olive oil
2
tbsp
Butter
50
g
Onion
2
head
Salt
500
g
1
Gut the fish, leaving the tail, scales, and head, and stuff it with 50 grams of chopped tarragon.
- Tarragon (estragon): 100 g
2
Pour coarse salt on the baking tray, place the fish on it, and sprinkle it with salt.
- Salt: 500 g
3
Place in a hot oven for about 20 minutes.
4
Prepare the sauce: heat butter in a pan, add olive oil, diced onion, and sauté until golden; pour in wine, after 2 minutes add cream (sour cream), remaining herbs, mix, remove from heat and cool.
- Butter: 50 g
- Olive oil: 2 tablespoons
- Onion: 2 heads
- Dry white wine: 1 glass
- Cream: 100 ml
- Tarragon (estragon): 100 g
5
Clean the cooked fish, separate the meat, and break it into small pieces.
- Pike-perch (zander): 1 piece
6
Pour them with cold sauce.
- Cream: 100 ml
7
The salad can be served warm or cold.
