Description
This recipe is the chef of the restaurant "Ichiban boshi" Kishimoto Hideki, with my changes. Delicious, hearty and, like all my recipes, cook for one, two, three.
Ingredients
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Trout
200 g
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Cherry tomatoes
100 g
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Potatoes
1 piece
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Cucumber
1 piece
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Lettuce
-
Lemon
-
Vegetable oil
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Mayonnaise
3 Tbsp
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Soy sauce
2 Tbsp
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Black pepper
Cooking
For salad you can use any red fish, my trout
Fish season with salt and pepper and fry in a pan
Trout - the fish is delicate, so don't need long to fry, it will be dry.
Potatoes clean, wash and cut into strips.
I always before frying French fries, a little padariau in boiling water for literally 2 minutes.
Then a little boiled potatoes fried in vegetable oil until tender.
Ready potatoes spread on a paper towel to get rid of excess fat.
Make the sauce: mix the mayonnaise and sweet soy sauce Kikkoman.
The cherry tomatoes cut in half, the cucumber into strips. Let us examine the fish into small pieces, because cut into her nicely problematic, it is soft and juicy.
On a plate put lettuce, I have arugula.
On top of the potatoes, vegetables, and fish and pour the delicious dressing.
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