Recipes
Halibut salad with beetroot
Ingredients
→ SALT
→ GROUND BLACK PEPPER
→ 400 G BONELESS HALIBUT FILLET
→ 4 TABLESPOONS SESAME OIL
→ 2 TABLESPOONS LEMON JUICE
→ 2 SPRIGS OF PARSLEY (FOR DECORATION)
→ 1 BEETROOT
→ 0.5 TEASPOONS CHOPPED MARJORAM
→ 0.5 CUP GREEN BEANS
Soak the beans overnight, then drain the water, pour in a new one and boil the beans until soft, making sure that they do not boil. Put the finished beans in a colander and let the liquid drain. Then cool the beans.
Wash the beets, boil until fully cooked, then cool, peel and cut into small cubes.
Halibut fillets (see the articles "Cutting fish" and "Features of cooking boiled fish") are thoroughly washed and boiled in salted water until soft. Cool the finished fillet and cut into small pieces.
Mix the fish, beets and beans.
Prepare the salad dressing: mix lemon juice, sesame oil, marjoram, salt and black pepper. Pour this dressing over the salad.
Once again, mix everything thoroughly and transfer to a salad bowl. The finished salad is decorated at the end with sprigs of parsley.
