Avocado, piquillo green pepper and marinated anchovy salad

60 min
Type of dish: Main course, Fish
Temperature: Cold
Allergens
Fish
Fish
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
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)
Fiber 5.66 g
Saturates 16.64 g
Monounsaturated fatty acids 54.56 g
Polyunsaturated fatty acids 11.99 g
Cholesterol 94.3 mg
Calcium 220.41 mg
Iron 4.47 mg
Zinc 19.1 mg
Vitamin A 251.01 ug
Vitamin C 75.96 g
Folic acid 95.21 ug
Salt (Sodium) 2021.98 mg
Sugars 8.59 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.