Recipes
Salad pike-perch fillet with potatoes
Ingredients
→ SALT
→ 300 G BONELESS WALLEYE FILLET
→ 30 G PARSLEY
→ 3 BOILED POTATOES
→ 2 HARD-BOILED EGGS
→ 0.5 CUPS OF MAYONNAISE
Boneless fillet of walleye boiled in a small amount of water (see "Cutting fish" and "Features of cooking boiled fish"), remove, cool and cut into small slices.
Boil potatoes in a uniform, cool, peel and cut into small cubes.
Finely chop the eggs, and then, together with the potatoes, fish and chopped parsley, mix with mayonnaise.
Transfer the finished salad to a clear glass salad bowl and garnish with a sprig of parsley at the end.
Boil potatoes in a uniform, cool, peel and cut into small cubes.
Finely chop the eggs, and then, together with the potatoes, fish and chopped parsley, mix with mayonnaise.
Transfer the finished salad to a clear glass salad bowl and garnish with a sprig of parsley at the end.
