Fish Salad with Wine
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
2
Description
Recipe taken from the book 'Holiday Salads and Appetizers. Very Simple'.
Ingredients
- Perch - 1 piece
- Dry White Wine - 1 cup
- Tarragon - 3.5 oz
- Cream - 3 fl oz
- Olive Oil - 2 tablespoons
- Butter - 1.8 oz
- Onion - 2 heads
- Salt - 17.6 oz
Step by Step guide
Step 1
Gut the fish, leaving the tail, scales, and head, and stuff it with chopped tarragon (50 grams).
Step 2
Pour coarse salt onto a baking sheet, place the fish on top, and sprinkle it with salt.
Step 3
Put it in a hot oven for about 20 minutes.
Step 4
Prepare the sauce: heat the butter in a skillet, add olive oil, diced onion, and sauté until golden; pour in the wine, and after 2 minutes add the cream, remaining herbs, mix, remove from heat, and let cool.
Step 5
Clean the cooked fish, separate the meat, and break it into small pieces.
Step 6
Pour the cold sauce over the fish.
Step 7
The salad can be served warm or cold.
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