Avocado, piquillo green pepper and marinated anchovy

60 min
Type of dish: Fish
Temperature: Cold
Allergens:
Fish
Fish
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Black olive 0.017 kg
Shallots 0.017 kg
Vine tomato 0.027 kg
Avocado 0.1 kg
Lemon 0.067 kg
Table salt 0.667 g
Ground white pepper 0.167 g
Albacore mousse 0.067 kg
Elaboration

For this recipe, the following elaborations are needed:

For the piquillo pepper:

  • Preserve open and without seeds in soft olive oil.
  • Cut into strips roughly the size of the anchovies.
  • 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 albacore mousse on the other.
Nutritional information (1 portion)
Fiber 0.69 g
Saturates 2.73 g
Monounsaturated fatty acids 3.89 g
Polyunsaturated fatty acids 2.31 g
Cholesterol 33.2 mg
Calcium 35.11 mg
Iron 0.74 mg
Zinc 6.12 mg
Vitamin A 50.71 ug
Vitamin C 9.62 g
Folic acid 10.53 ug
Salt (Sodium) 685.94 mg
Sugars 1.89 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.