If you don't know how to diversify your dinner, prepare a simple, tasty and healthy salad with fish and eggs. Moreover, not canned food, which is familiar to everyone, is used as fish, but fried fish fillets.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
From time to time, each of us is faced with the preparation of salads. Someone cooks them very rarely, only a few times a year, and some cannot imagine their diet without them. Of the wide variety of salad options, fish is the least used for some reason. Although it is used, it is used as canned food. But fried fillets are not so common. Although in vain! Of course, it will take more time to prepare such a salad. But the result, taste and benefits will also be much better. However, if you do not have time for such culinary masterpieces, then you can replace fried fish with any canned fish in your own juice. But then the salad will no longer be warm.
For frying in a salad, you can use any fish fillet. Serve such a dish immediately after cooking, while the fish fillet is still hot. The components of the dish are laid out on a flat plate, in layers, on top of each other. Usually, such a salad is prepared in portions, for each eater. For the dressing, a complex component sauce of mustard, olive oil and soy sauce is used here. Soy sauce alone may be sufficient, though.
- Caloric content per 100 g - 121 kcal.
- Servings - 2
- Cooking time - 20 minutes
Ingredients:
- Lettuce leaves - 3 leaves
- Fish fillet - 150 g
- Eggs - 2 pcs.
- Croutons - 50 g
- Sesame seeds - 1 tablespoon
- Mustard - 1/3 tsp
- Soy sauce - 2 tablespoons
- Olive oil - 1 tablespoon
- Salt - 1/3 tsp
- Vegetable oil - for frying
Preparing a warm salad with fish and eggs
1. Wash the fish fillets under running water and pat dry with a paper towel. Cut it into medium sized portions so that you don't have to chop them after frying. If you have a whole fish, then gut it first, peel and disassemble it into fillets. Then heat the pan well with vegetable oil and put the fillets to fry. Season it lightly with salt. Over medium heat, quickly fry the fish on both sides until golden brown. Do not keep it on the stove for too long, because the fillet is very thin, so it roasts quickly. Otherwise, you can dry it out, which will ruin the taste of the dish.
2. By this time, prepare the rest of the food. Wash the lettuce leaves and pat dry with a cotton towel. Tear them with your hands and put them on a plate.
3. Spread the fried fish on top.
4. Hard-boiled eggs and refrigerate. Then peel and cut into 4 parts. Place them on a platter in the salad.
5. Add the croutons. You can buy them ready-made, or dry sliced bread yourself in a pan.
6. In a small saucepan, combine mustard, soy sauce and olive oil. Stir until smooth and pour over the salad.
7. Serve immediately after cooking. It is not customary to prepare such a salad for future use, because lettuce leaves will begin to wither, the fish will cool down, and the eggs will become chapped. You can use such a salad as an independent full-fledged dinner. It is very satisfying and nutritious.
See also a video recipe on how to make a salad from canned fish and eggs.
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