The famous vinaigrette salad will be very satisfying and even more useful if you add sea fish to its composition.
It is necessary
- - sea fish 1, 5 kg;
- - beets 4 pcs.;
- - potatoes 4 pcs.;
- - pickled cucumbers 4 pcs.;
- - fresh cucumbers 3 pcs.;
- - pickled mushrooms 100 g;
- - olives 100 g;
- For hot sauce:
- - mustard 2 teaspoons;
- - sugar 2 teaspoons;
- - olive oil 150 g;
- - vinegar;
- For Provencal sauce:
- - olive oil 400 g;
- - yolk 2 pcs.;
- - sugar 1 tbsp. the spoon;
- - mustard 0.5 teaspoon;
- - salt;
- - vinegar;
- - lemon juice 2 teaspoons;
- - ground black pepper;
- - chopped parsley.
Instructions
Step 1
Peel fish fillets from skin and bones, if any. Cut the fish into thin slices, place in a baking dish, season with salt, pepper and sprinkle with lemon juice to taste. Bake at 180 degrees for 25 minutes.
Step 2
Boil the beets and potatoes until tender, peel and brush in small cubes. Peel fresh cucumbers, cut them together with pickles into equal cubes.
Step 3
Cooking hot sauce. Mash the mustard, salt and sugar until smooth, then slowly pour in the olive oil and a little vinegar. For Provencal sauce, combine olive oil with yolk, sugar, mustard, salt, vinegar and lemon juice. Stir well, then add the chopped greens.
Step 4
Season the prepared vegetables with hot sauce and mix well. Then put the salad on a plate in the form of an oval shape and grease thickly with Provencal sauce. Top with rows of fish fillets, pickled mushrooms and olives. Brush again with Provencal sauce and sprinkle with herbs on top.
