60 min
Type of dish: Fish, Shellfish, Salads
Temperature: Cold
Allergens
Crustacean
Crustacean
Eggs
Eggs
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Lettuce 0.5 ud
Carrots 0.15 kg
Potatoes 0.3 kg
Salad tomato 0.2 kg
Pineapple in syrup 0.133 kg
No. 3 frozen hake 0.075 kg
Table salt 3.75 g
King crab 0.05 kg
Langoustine 0.1 kg
Mayonnaise sauce 0.2 l
Ketchup 10.0 g
Brandy 0.005 l
Orange juice 0.125 kg
Tabasco 0.05 ml
Table salt 0.5 g
Elaboration

Prepare the salad ingredients:

  • Clean the hake from bones by removing the loins and make 1 cm small cubes. Steam and flavour with a little virgin olive oil and sherry vinegar.
  • Boil the prawns, cool and set aside.
  • Peel and chop the carrot and cut the potato into 1 cm dice. Boil carefully so that the vegetables do not break.
  • Cut the king crab into fine julienne.
  • Clean the lettuce and cut into pieces.
  • Clean the tomato, drain the pineapple and chop both into 1 cm cubes.
  • Prepare the marie rose sauce.

SET UP

  • Make a crown with the lettuce on the plates, leaving the centre free to add the seafood salad.
  • Mix the carrot, the potato, the tomato, the pineapple and the hake with the marie rose sauce.
  • On top place some king crab and prawns (they can be peeled or left whole).

Observations:

  • The fish can be cooked in the oven or sautéed.

 

Nutritional information (1 portion)
Fiber 3.74 g
Saturates 5.12 g
Monounsaturated fatty acids 23.57 g
Polyunsaturated fatty acids 4.19 g
Cholesterol 148.8 mg
Calcium 102.77 mg
Iron 1.86 mg
Zinc 1.41 mg
Vitamin A 537.39 ug
Vitamin C 40.66 g
Folic acid 37.92 ug
Salt (Sodium) 913.73 mg
Sugars 12.48 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.