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Fish salad with peas

Cooking recipes / Snack recipes / Salads / Fish salad

Cook the fish in a mixture of water and white wine with salt for 15 minutes, do not remove until cooled. Divide the cooled fish into pieces. Put the hushed green peas out for 15 minutes, then drizzle with lemon juice. Cut celery and cucumbers into strips. Make the sauce. Mix mayonnaise with yogurt, sour cream, fish dish, salt, ground pepper, tabasco sauce and parsley. Rinse the lettuce leaves and let drain the water. Lay the dish with salad leaves, lay all the ingredients of the salad on them, pour over the sauce and decorate with slices of eggs.

peas green husk 300 g, lemon juice - 1 tbsp. spoon, water - 0.25 cups, white wine - 0.25 cups, salt - 0.25 tsp, fresh frozen sea fillet perch 400 g, eggs - 2 pcs., Horse celery 150g, pickled cucumbers - 2 pcs., salad - 1 head, mayonnaise - 2 tbsp. spoons, yogurt - 0.5 cups, sour cream - 0.5 cups, fish broth - 2 tbsp. spoons, ground black pepper - 1 pinch, Tabasco sauce - 2 drops, chopped parsley greens 1 tbsp