Vegetable salad with fish

Hors d'oeuvres

Vegetable salad with fish

Timing


20 min

Difficulty


medium

Ingredients

  • 1 celery stalk
  • 4 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

Preparation

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.

Timing


20 min

Difficulty


medium
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