Crayfish and mushroom salad on smoked fish

90 min
Type of dish: Salads, Shellfish, Fish
Temperature: Cold
Allergens
Crustacean
Crustacean
Fish
Fish
Nuts
Nuts
Sulfites
Sulfites
Elaboration

For the crayfish:

  • Peel the crayfish (leaving the tail) and remove the intestine.
  • Boil the heads 2 minutes (they can be used to decorate or to make a seafood-flavored oil).
  • Cut the large semi-frozen mushrooms in the slicing machine, (separating the cap from the stalk).
  • Season the crayfish with salt and wrap them with filleted mushrooms and store in the fridge.

For the fresh garlic:

  • Cook in boiling water cut into 3 or 4 pieces with salt.

For the smoked fish     

For the bouquetiere of fresh vegetables

For the base vinaigrette for the bouquetiere of fresh vegetables     

For the pine nuts vinaigrette:

  • Preserve the remains of mushrooms that we have left from the fillets and chop.
  • Toast the pine nuts, cut half of them finely and the other half into large pieces.
  • Cut the chives into rings.
  • Make the soft vinaigrette and add the garnish.

SET UP

  • Place the smoked fish, the garlic and the bouquetiere of vegetables on the plate.
  • Sauté the crayfish, place on top of the smoked fish and dress with the pine nuts vinaigrette.
  • With a base vinaigrette dress the bouquetiere.
  • Decorate with the crayfish pincers.
Nutritional information (1 portion)
Fiber 4.11 g
Saturates 6.72 g
Monounsaturated fatty acids 30.66 g
Polyunsaturated fatty acids 15.43 g
Cholesterol 123.57 mg
Calcium 97.21 mg
Iron 4.34 mg
Zinc 4.34 mg
Vitamin A 150.84 ug
Vitamin C 24.6 g
Folic acid 87.94 ug
Salt (Sodium) 5491.9 mg
Sugars 2.72 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.