Stockfish Salad


Rating: 5.0 / 5.00 (1 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:














Instructions:

Mix the juice of one lemon, vinegar and oil in a large baking bowl until emulsified. Season with pepper and salt and mix the green leaf lettuce in it. Transfer to salad bowl.

2. coarsely chop the fish with a kitchen knife and finely shred with your fingers. Mix the fish with the olives, tomato pieces, orange fillets and parsley and heap on the green leaf lettuce. Serve immediately.

*) Note from the author: skin and bone the stockfish, cut off the belly flaps and the fins and put them aside. Put the fillets in cold water and change the water a few times during the day. Later, place the fish in milk or possibly fresh water and leave for one night. The next day, rinse thoroughly. Put it in boiling water and let it stand for 15 minutes.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

Leave a Comment