Avocado, piquillo green pepper and marinated anchovy salad

60 min
Type of dish: Main course, Fish
Temperature: Cold
Allergens
Fish
Fish
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Elaboration

For this recipe, the following elaborations are needed:

 

For the seasoning of the anchovies:

  • Black olives cut into julienne.
  • Shallot cut into brounoise.
  • Tomato peeled and cut into very small squares.

PLATING UP

  • Cut the potatoes into slices, preserve in oil, drain and season. Place on the base of the plate.
  • Peel and cut the avocado into half-moons, season with lemon juice, salt and white pepper.
  • Prepare the anchovies, peppers and the seasoned avocado on a tray neatly cutting down the edges if needed.
  • Transfer it to a plate with the help of a long spatula, season with the chopped vegetables.
  • Place the bouquetiere of vegetables on one side and the albacore mousse on the other.
  • Dress and decorate the dish with herbs, sauces, etc.
Nutritional information (1 portion)
Fiber 7.09 g
Saturates 20.56 g
Monounsaturated fatty acids 74.94 g
Polyunsaturated fatty acids 15.18 g
Cholesterol 112.02 mg
Calcium 252.74 mg
Iron 5.85 mg
Zinc 26.56 mg
Vitamin A 308.7 ug
Vitamin C 94.56 g
Folic acid 115.3 ug
Salt (Sodium) 2255.04 mg
Sugars 11.08 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.