Vegetable salad with fish

Ingredients

1 celery stalk
4 date tomatoes
600 g extra fresh fish
1 tablespoon toasted hazelnuts
1 head lettuce
aromatic herbs to taste
extra virgin olive oil
salt
pepper
1 jar POLLI HARLEQUIN HORS D’OEUVRE

Directions

After washing the celery and the tomatoes, and draining the POLLI HARLEQUIN HORS D’OEUVRE, dice everything and put in a bowl, add the extra virgin olive oil, salt and pepper. Gut the fish and remove skin and bones. Ensure you have removed all the bones. Chop it into a tartare, put it in a bowl and dress with extra virgin olive oil, salt, pepper and aromatic herbs to taste. Pour the mixed vegetables and cover with the fish. Finally, sprinkle the toasted hazelnuts on top and add the lettuce and vegetable dressing.

 Difficulty:

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 TIME:

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20min 

Ideal Products:

 

Harlequin Hors d'Oeuvre in Oil

Harlequin Hors d'Oeuvre in Oil