Salads are always a bit creative. They can be prepared from different ingredients, trying new combinations of flavors. Once, in the process of such searches, I managed to cook a very delicious salad of Peking cabbage, red fish, carrots and sesame.
Ingredients
- Peking cabbage - 400 g
- Red Fish (fillet) – 200 g
- Carrots - 1 piece
- Greenery (any) – a couple of twigs
- Lemon juice - 1 art.l.
- Olive oil - 2 tbsp.l.
- Butter - 40 g
- Ground coriander - to taste
- Salt - to taste
- Sesame - 1 art.l.
Step-by-step cooking recipe
Wash the Peking cabbage, dry it and peel it from the upper leaves.
Grate the carrots, chop the greens finely.
Wash the red fish, dry thoroughly with a paper towel and cut into small pieces.
Melt the butter in a frying pan, lay out the fish and fry for 4 minutes on each side.
Put the finished fish on a plate, sprinkle with lemon juice and sprinkle with ground coriander.
Mix cabbage, carrots, herbs, olive oil and salt.
Add the fish and mix gently with salad tongs. Sprinkle sesame seeds on top.
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