A step-by-step recipe with a photo of making a lettuce with seafood and a poached egg. A nutritious and healthy salad with a low calorie content. Video recipe.
Delicious and light, but at the same time filling summer lettuce with seafood and poached egg! The simplest dressing is vegetable oil. But it will become much more interesting when the yolk is blurred. And although poached eggs are no longer a novelty on our table, you will be surprised by the tenderness of the flowing yolk, which you will fully enjoy.
The appetizer will transform a late summer dinner or breakfast into a gourmet restaurant-grade meal. This salad is perfect not only for a family dinner. It is even worthy of serving on the festive table. Only in this case it is necessary to prepare poached poached separately for each eater, or completely exclude it from the recipe.
If you think that such a dish can only be prepared by a skilled chef, you will be surprised how easy it is. The appetizer is prepared very quickly, which is convenient when you need to prepare food in a matter of minutes. Even if you have never cooked poached eggs, there will be no difficulties in cooking. The main thing is to know the basic rules and follow the advice.
You can use any leafy greens for this salad: spinach, rucola, wild garlic, sorrel, parsley, basil, cilantro, etc. You can also supplement it with fresh cucumber, radish, bell pepper, etc.
See also how to make a green salad with canned mackerel.
- Caloric content per 100 g - 189 kcal.
- Servings - 1
- Cooking time - 20 minutes
Ingredients:
- Ramson - 10 leaves
- Vegetable oil - for dressing
- Cilantro - a few twigs
- Spinach - 10 leaves
- Crab sticks - 3 pcs.
- Salt - a pinch
- Boiled-frozen shrimps - 10-15 pcs. size 9/120
- Parsley - a few twigs
- Lightly salted red fish - 100 g
- Eggs - 1 pc.
Step by step preparation of lettuce salad with seafood and poached egg, recipe with photo:
1. Prepare a poached egg. This can be done in several ways: steamed, in a package. Classically in water or in a microwave oven. The last option is the simplest and most convenient.
2. To cook poached eggs in the microwave, fill a cup with water and add a little salt to it. Break the shell and carefully release the contents so that the yolk does not spread and remains intact. Microwave it for 1 minute at 850 kW. When the protein coagulates, remove the poached from the oven. Drain off the hot water, otherwise the egg will continue to cook, and the yolk will boil inside, but it should remain soft.
3. Wash cilantro with parsley under running water, dry with a paper towel and finely chop the leaves.
4. Wash and dry the ramsons with spinach. Cut the leaves from the stems and cut.
5. Cut the crab sticks to a convenient size. If they are frozen, defrost them beforehand without using the microwave.
6. Defrost shrimps or pour over boiling water. Peel them of their shell and cut off the head.
7. Cut the salted red fish into cubes. As a red fish for a salad, I recommend using budget ridges or abdomens than an expensive fillet, which can be used for slicing or sandwiches. You can also pickle red fish yourself. How to do it at home, read in a step-by-step recipe with a photo published on the website.
8. Combine all ingredients in a bowl.
9. Season salad with vegetable oil, season with salt and stir.
10. Place food on a wide shallow plate.
11. Put a poached egg on a leafy salad with seafood and serve the food to the table.
See also a video recipe on how to make a sea salad.
