Avocado, piquillo green pepper and marinated anchovy salad
Allergens:
Ingredients for 5 portions
Calculate portions
Piquillo peppers
0.5 ud
Black olive
0.05 kg
Shallots
0.05 kg
Vine tomato
0.08 kg
Table salt
2.0 g
Ground white pepper
0.5 g
Potatoes
0.5 kg
Extra virgin olive oil
0.1 l
Albacore mousse
0.21 kg
Cold marinated anchovies
0.5 kg
Parsley sauce
0.125 l
Piquillo red pepper sauce
0.125 l
Bonito in oil, chunks
0.12 kg
Butter
0.03 kg
Table salt
1.2 g
Anchovies
0.5 kg
Table salt
15.0 g
Vinegar
0.25 l
Garlic, bulb
1.0 ud
Curly endive
0.1 ud
Purple curly endive
0.1 ud
Oakleaf lettuce
0.1 ud
Red chicory
0.1 ud
Rocket
10.0 g
Watercress
25.0 g
Radish
0.025 kg
Cherry tomato
0.05 kg
Vinegar
0.008 l
Table salt
0.833 g
Parsley
37.5 g
Table salt
0.5 g
Dried chilli pepper
0.001 g
Bread
7.5 g
Olive oil
0.05 l
Cured cheese
0.025 kg
Elaboration
For this recipe, the following elaborations are needed:
- Cold marinated anchovies
- Albacore mousse, plated up with pastry bag or siphon
- Bouquetiere of fresh vegetables
- Vinaigrette for the bouquetiere of fresh vegetables
- Piquillo pepper sauce
- Parsley sauce
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)
Energy
1039.22
kcal
Carbohydrates
32.55
g
Proteins
28.92
g
Lipids
86.97
g
Sugars
8.59
g
Salt (Sodium)
2021.98
mg
Folic acid
95.21
ug
Vitamin C
75.96
g
Vitamin A
251.01
ug
Zinc
19.1
mg
Iron
4.47
mg
Calcium
220.41
mg
Cholesterol
94.3
mg
Polyunsaturated fatty acids
11.99
g
Monounsaturated fatty acids
54.56
g
Saturates
16.64
g
Fiber
5.66
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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