Recipes
Salad pike-perch with soy sauce
Ingredients
→ ZEST OF ONE LEMON
→ SALT
→ 300 G BONELESS WALLEYE FILLET
→ 3 TABLESPOONS SESAME OR SCENTED VEGETABLE OIL
→ 2 TABLESPOONS SOY SAUCE
→ 2 TOMATOES
→ 2 SPRIGS OF PARSLEY (FOR DECORATION)
Zander fillet is well washed, dried and boiled in salted water until soft (see the articles "Cutting fish" and "Features of cooking boiled fish"). Remove the finished fillet from the broth, cool and cut into small pieces.
Finely grate fresh lemon zest. Tomatoes scald with boiling water, remove the skin and cut into small cubes.
In a salad bowl, mix the pike perch fillet, tomatoes, lemon zest and season with soy sauce.
Ready salad before serving, decorate with whole washed sprigs of parsley.
Finely grate fresh lemon zest. Tomatoes scald with boiling water, remove the skin and cut into small cubes.
In a salad bowl, mix the pike perch fillet, tomatoes, lemon zest and season with soy sauce.
Ready salad before serving, decorate with whole washed sprigs of parsley.
