Description
This salad is difficult to attribute to one of the most delicious, but in the category it exactly falls. For those who are dieting, or who (like me) need to follow the postoperative diet, this recipe will come to the rescue.
Ingredients
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Fish
1 piece
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Onion
1 piece
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Carrots
2 piece
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Beets
2 piece
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Sour cream
5 Tbsp
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Salt
-
Black pepper
-
Spices
Cooking
First you need to defrost and cut into small cubes fish. Pepper and salt to taste. You can add a variety of fish seasoning. I have a fillet of Pollock. Immediately warn that it is a lot of juice is obtained. The next time I want to experiment with other fish or chicken.
Peel the onion, finely chop.
Onions can be baked fresh, but I don't really like it when it's tingling. Fried foods again, so I sprinted onion in small amount of water. Season with a little salt. He was as good as fried.)
The carrots I had roasted in foil. With this method of cooking it turns out more sweet than boiled. It needs to be cleaned and RUB on a coarse grater. You can immediately add salt.
Beets also need to be cleaned and RUB on a coarse grater. Beets I, too, baked in foil. Beets I'm not salted, like when the beet is sweet. But it's a matter of taste. )
For this recipe I used a form with a diameter of 15 cm with the height of 5 cm Form was covered with parchment (it is possible and without it). On the parchment lay the fish.
Fish onion.
On top add grated carrot and spread over the form (I salted it at this stage).
Next to the carrots to spread the sour cream or yogurt (I must confess that with mayonnaise will be tastier) ).
Now we need to spread the beets and levelling.
The form with the content I covered with foil to retain juiciness. Bake at 180 C for 20 minutes.
Here's a hot salad with the fish is the result. I like it in addition with mashed potatoes.) I hope someone come in handy this recipe! Bon appetit! ))
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