ReceptnaptárParisian Fish Salad
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Poach the fish fillet in gently simmering salted water for 10-12 minutes, until it flakes easily. Let cool completely, then break into two-finger-wide pieces.
- Cook the cauliflower and green beans separately in salted water until tender (cauliflower about 8 minutes, green beans about 10 minutes), cook the peas for 4-5 minutes, then drain and cool all of them.
- For the poached eggs, bring water and vinegar to a boil in a pot, then crack the eggs one at a time into the simmering water and cook for about 3 minutes, until the white is set but the yolk stays soft. Lift out with a slotted spoon and transfer to cold water.
- Arrange the fish pieces on a large platter, with the cauliflower, green beans, peas and tomato slices around them, and a poached egg on each plate.
- Mix the oil with the pepper and the vinegar for the dressing, and drizzle over the whole platter.
- Mix the grated onion, parsley and tarragon together, and scatter over the top.
- Serve cold or lightly chilled, as a starter or light main course.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Similar recipes
- Pike-Perch Roasted in Butter · Hungarian
- Zeytinyağlı taze fasulye (olive-oil green beans with tomato, cold) · Middle East & Caucasus
- Boranija (green beans with tomato and onion, with yogurt) · South Slavic
- Pike-Perch Chambord Style · Hungarian
- Jellied fish (zalivnoye iz ryby) · Russian
- Haricots verts à l'ail et au persil (green beans with garlic and parsley) · French
More hungarian ideas
- Fish Paprikash
- Fish, Rác Style
- Stuffed Pike
- Sturgeon Slices
- Cold Fish Slices
- Cold Lobster with Fish Slices
- Classic Poached Fish in Court-Bouillon
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings