Avocado, piquillo green pepper and marinated anchovy salad
Allergens:
Ingredients for 5 portions
Calculate portions
Cold marinated anchovies
0.5 kg
Piquillo peppers
0.417 ud
Black olive
0.042 kg
Shallots
0.042 kg
Vine tomato
0.067 kg
Avocado
0.25 kg
Lemon
0.167 kg
Table salt
1.667 g
Ground white pepper
0.417 g
Albacore mousse
0.167 kg
Anchovies
0.5 kg
Table salt
15.0 g
Vinegar
0.25 l
Garlic, bulb
1.0 ud
Bonito in oil, chunks
0.095 kg
Butter
0.024 kg
Table salt
0.952 g
Curly endive
0.083 ud
Purple curly endive
0.083 ud
Oakleaf lettuce
0.083 ud
Red chicory
0.083 ud
Rocket
8.333 g
Watercress
20.833 g
Radish
0.021 kg
Cherry tomato
0.042 kg
Vinegar
0.004 l
Table salt
0.417 g
Elaboration
For this recipe, the following elaborations are needed:
- Cold marinated anchovies
- Albacore mousse, plated up with pastry bag or siphon
- Bouquetiere of fresh vegetables
- Vinaigrette for the bouquetiere of fresh vegetables
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 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
440.39
kcal
Carbohydrates
12.32
g
Proteins
23.04
g
Lipids
32.65
g
Fiber
2.83
g
Saturates
7.96
g
Monounsaturated fatty acids
16.32
g
Polyunsaturated fatty acids
6.44
g
Cholesterol
83.04
mg
Calcium
115.64
mg
Iron
2.87
mg
Zinc
15.47
mg
Vitamin A
154.57
ug
Vitamin C
36.61
g
Folic acid
59.63
ug
Salt (Sodium)
1752.34
mg
Sugars
5.86
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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