Avocado, piquillo green pepper and marinated anchovy salad

60 min
Type of dish: Fish, Main course
Temperature: Cold
Seasonal period: All year
Allergens:
Fish
Fish
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Piquillo peppers 0.5 ud
Black olive 0.05 kg
Shallots 0.05 kg
Vine tomato 0.08 kg
Avocado 0.3 kg
Lemon 0.2 kg
Table salt 2.0 g
Ground white pepper 0.5 g
Potatoes 0.5 kg
Extra virgin olive oil 0.1 l
Albacore mousse 0.21 kg
Cold marinated anchovies 0.5 kg
Bouquetiere of fresh vegetables 1.0 ud
Vinaigrette for the bouquetiere of fresh vegetables 0.1 l
Parsley sauce 0.125 l
Piquillo red pepper sauce 0.125 l
See Recipe
Bonito in oil, chunks 0.12 kg
Butter 0.03 kg
Table salt 1.2 g
Bechamel (roux 110) for villeroy or mousses 0.18 l
See Recipe
Anchovies 0.5 kg
Table salt 15.0 g
Vinegar 0.25 l
Garlic, bulb 1.0 ud
Parsley 7.5 g
Olive oil 0.125 l
See Recipe
Curly endive 0.1 ud
Purple curly endive 0.1 ud
Oakleaf lettuce 0.1 ud
Red chicory 0.1 ud
Rocket 10.0 g
Watercress 25.0 g
Radish 0.025 kg
Cherry tomato 0.05 kg
See Recipe
Olive oil 0.083 l
Lemon 0.083 kg
Vinegar 0.008 l
Table salt 0.833 g
See Recipe
Parsley 37.5 g
Table salt 0.5 g
Dried chilli pepper 0.001 g
Bread 7.5 g
Vinegar 0.001 l
Water 0.05 l
Olive oil 0.05 l
Cured cheese 0.025 kg
See Recipe
Piquillo peppers 0.1 ud
Water 0.1 l
Vinegar 0.005 l
Table salt 0.5 g
Olive oil 0.05 l
Elaboration

For this recipe, the following elaborations are needed:

 

For the seasoning of the anchovies:

  • Black olives cut into julienne.
  • Shallot cut into brounoise.
  • Tomato peeled and cut into very small squares.

PLATING UP

  • Cut the potatoes into slices, preserve in oil, drain and season. Place on the base of the plate.
  • Peel and cut the avocado into half-moons, season with lemon juice, salt and white pepper.
  • Prepare the anchovies, peppers and the seasoned avocado on a tray neatly cutting down the edges if needed.
  • Transfer it to a plate with the help of a long spatula, season with the chopped vegetables.
  • Place the bouquetiere of vegetables on one side and the albacore mousse on the other.
  • Dress and decorate the dish with herbs, sauces, etc.
Nutritional information (1 portion)
Energy
1039.22
kcal
Carbohydrates
32.55
g
Proteins
28.92
g
Lipids
86.97
g
Sugars 8.59 g
Salt (Sodium) 2021.98 mg
Folic acid 95.21 ug
Vitamin C 75.96 g
Vitamin A 251.01 ug
Zinc 19.1 mg
Iron 4.47 mg
Calcium 220.41 mg
Cholesterol 94.3 mg
Polyunsaturated fatty acids 11.99 g
Monounsaturated fatty acids 54.56 g
Saturates 16.64 g
Fiber 5.66 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.