Fish salad is a fresh and tasty appetizer typical of Mediterranean cuisine. It is made with grilled eggplants, smoked sea bass, crunchy vegetables, and fresh herbs. Great to serve during summer dinners or as a light appetizer before a meal. A dish that enhances the flavors of the sea and seasonal products.
Boil a pot of salted water with onion, carrot, parsley, and celery for about half an hour
Clean the fish, scale it, and wash it
Put it in the pot and return to a gentle boil; turn off the heat and let the fish cook until done (the eye should turn white and bulge like a ball)
Meanwhile, fry the sliced eggplants a few at a time, drain them until golden, and then salt them
Remove the skin from the fish, debone it, and break the flesh into small pieces
Chop the basil
Put the lemon juice in a small cup, dissolve a little salt in it, blend it with olive oil and basil, and add pepper
Mix together the eggplants and the fish, and dress them with the prepared sauce
When frying, the oil must always be hot enough; it is very important not to let it reach the smoke point, as this can create toxins that can be harmful
Fried food should always be placed on absorbent paper and served hot
Fish Grill
Cutting Board
Sharp Knife
Store in the refrigerator for up to 2 days
Light and fresh dish, perfect for summer
Italy
| Energy (kcal) | 186.03 |
| Carbohydrates (g) | 1.34 |
| of which Sugars (g) | 1.33 |
| Fat (g) | 12.29 |
| of which Saturates (g) | 7.19 |
| Protein (g) | 17.04 |
| Fiber (g) | 1.13 |
| Sale (g) | 0.5 |
