Ingredients for 4 people:
1/2 leek
1 carrot
1 stick of celery
1 sole (approx. 400 g)
150 g salmon trout fillet
salt, pepper
4 scallops
4 large prawns
2 tbsp olive oil
100 g leaf lettuce
1 bunch rocket
50 g mushrooms
1/2 bunch chives
2 tbsp wine vinegar
1 pinch of sugar
1 tsp hot mustard
2 tsp lemon juice
5 tbsp sunflower oil
Preparation:
1. Wash and clean the leek, carrot and celery and cut into fine strips. Fillet the sole. Remove the skin from the salmon trout fillets. Season the fish fillets with salt and pepper.
2. Place the vegetable strips in a steamer with a little water (just the sediment).
place the fillets on top and steam. Then leave to cool. Remove the scallops from their shells and clean them. Peel the prawns and remove the casings. Fry the prawns and scallops in a pan with 2 tbsp. olive oil on both sides.
3. Clean the lettuce and rocket, rinse thoroughly and spin dry. Clean and trim the mushrooms and slice finely. Arrange on plates and serve together with salad and rocket salad. Arrange the fish fillets and mussels on top. For the dressing, chop the chives finely. Mix the vinegar with salt, pepper, sugar, mustard and lemon juice. Whisk in the oil. Mix in the chives, season the dressing to taste and drizzle over the salad.
Preparation time approx. 45 minutes
Nutrition per portion approx.:
Calories: 362
Joule: 1515
Protein: 36,2 g
Fat: 22,5 g
Carbohydrates: 4 g
(FoodCentrale by ddp images)
