A hearty salad can replace a full dinner. The original dressing based on orange juice gives it a special zest. Try to serve immediately so that the fish and mushrooms do not have time to cool down. To do this, it is better to use warmed plates.
Step-by-step cooking recipe
Wash the red fish and dry it thoroughly with paper towels.
Rub the fish with salt, pepper, sprinkle with lemon juice and leave for 10-15 minutes at room temperature.
Heat half of the vegetable oil in a frying pan, lay out the fish and fry until tender.
Chop mushrooms, radishes, cooled fish and peeled onions.
Tear arugula and lettuce leaves into pieces with your hands.
Fry the onion and mushrooms in the remaining vegetable oil. Season with salt and pepper.
Mix fish, arugula, salad leaves, radishes and fried mushrooms.
Add salt and ground pepper to taste. Keep in mind that mushrooms and fish are already salted.
Separately mix olive oil, orange juice and mustard. Beat lightly with a mixer.
Add the dressing to the salad and mix gently.
