It is believed to be a vegetable salad with bread that came from Italy. But if you add Norwegian herring to the dish, you get a full-fledged second. Decorate the festive table of any hostess.
It is necessary
- - 4 fillets of fresh frozen Norwegian herring;
- - 2 cloves of garlic;
- - 1 can of pitted olives;
- - 20 g fresh basil;
- - 2-3 tbsp. tablespoons of sunflower oil for frying;
- - 2 tbsp. tablespoons of olive oil for dressing;
- - fresh basil for decoration;
- - parsley for decoration;
- - salt and black pepper.
- For panzanella:
- - 2 slices of white bread;
- - 8 red cherry tomatoes;
- - 8 yellow tomatoes;
- - 2 red and yellow sweet peppers;
- - ½ head of a red onion;
- - ½ a clove of garlic;
- - 1 teaspoon of olive oil;
- - 2 teaspoons of tomato juice;
- - 1 tbsp. a spoonful of capers;
- - wine vinegar;
- - salt and black pepper.
Instructions
Step 1
Put a small saucepan of water on fire, bring to a boil. Dip the tomatoes in boiling water for 10 seconds, remove quickly and dip in cold water. Peel and cut each tomato into 2 halves.
Step 2
Turn the oven to the highest temperature. Peel the peppers and cut in half, rub with salt. Place the peppers in the oven, skin side up. Bake until the skin is almost black. Cool the pepper, remove the skin and cut into small wedges.
Step 3
Cut off the crust from the white bread and cut the flesh into cubes. Chop the garlic, chop the red onion. Mix everything in a separate bowl, season with salt, pepper and vinegar.
Step 4
Cut each fish fillet into 3 parts, season with salt and pepper. Fry for a minute in a hot skillet with the skin facing down and add vegetable oil. Add the garlic and basil to the skillet and cook for another 1 minute.
Step 5
Place panzanella and herring on a serving plate. Garnish with herbs, cream and season with olive oil.
