Crayfish and mushroom salad on smoked fish
Fresh norway lobster 0.8 kg
Garlic stalks 0.038 kg
Frozen mushrooms 0.5 kg
Table salt 2.0 g
For the crayfish:
- Peel the crayfish (leaving the tail) and remove the intestine.
- Boil the heads 2 minutes (they can be used to decorate or to make a seafood-flavored oil).
- Cut the large semi-frozen mushrooms in the slicing machine, (separating the cap from the stalk).
- Season the crayfish with salt and wrap them with filleted mushrooms and store in the fridge.
For the fresh garlic:
- Cook in boiling water cut into 3 or 4 pieces with salt.
For the smoked fish
For the bouquetiere of fresh vegetables
For the base vinaigrette for the bouquetiere of fresh vegetables
For the pine nuts vinaigrette:
- Preserve the remains of mushrooms that we have left from the fillets and chop.
- Toast the pine nuts, cut half of them finely and the other half into large pieces.
- Cut the chives into rings.
- Make the soft vinaigrette and add the garnish.
- Place the smoked fish, the garlic and the bouquetiere of vegetables on the plate.
- Sauté the crayfish, place on top of the smoked fish and dress with the pine nuts vinaigrette.
- With a base vinaigrette dress the bouquetiere.
- Decorate with the crayfish pincers.
Nutritional information (1 portion)
Fiber 5.05 g
Saturates 14.06 g
Monounsaturated fatty acids 45.8 g
Polyunsaturated fatty acids 48.32 g
Cholesterol 281.85 mg
Calcium 143.81 mg
Iron 5.75 mg
Zinc 8.12 mg
Vitamin A 175.3 ug
Vitamin C 30.69 g
Folic acid 109.49 ug
Salt (Sodium) 47378.67 mg
Sugars 3.42 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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