Fish salad is a fresh and tasty starter, typical of Mediterranean cuisine. It is prepared with grilled eggplant, smoked Branzino, crunchy vegetables and fresh herbs. Great to serve during summer dinners or as a light starter before a meal. A dish that enhances the flavors of the sea and seasonal produce.
Bring a saucepan of salted water with the onion, carrot, parsley and celery to a boil and cook for about half an hour
Clean the fish, scale it and wash it
Place it in the saucepan, bring back to a gentle boil; turn off the heat and leave the fish until cooked (the eye should become white and protrude like a small ball)
Meanwhile, fry the eggplant slices a few at a time, drain them when golden and then salt them
Remove the skin from the fish, remove the bones and break the flesh into small pieces
Chop the basil
Put the lemon juice in a small cup, dissolve a little salt in it, mix it with the olive oil and basil, and season with pepper
Mix the eggplant and fish together and dress them with the prepared sauce
When frying, the oil should always be very hot; it is very important not to let it reach the smoking point to avoid creating harmful toxins
Once fried, food should always be placed on absorbent paper and served hot
Fish grilling rack
Cutting board
Sharp knife
Store in the refrigerator for up to 2 days
Light and fresh dish, perfect for summer
Italia
| 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 |
