Avocado, piquillo green pepper and marinated anchovy salad
Ground white pepper 0.417 g
Albacore mousse 0.167 kg
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.
- 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 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.
- Temperature: Cold
- Additional culinary preparation: Garnishes
- Type of dish: Fish, Appetizers and canapes
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