Fish Salad

Preparation

1. STEP 1 OF 10

   Cook by bringing to a boil for about half an hour a saucepan of salted water with the onion, carrot, parsley, and celery

2. STEP 2 OF 10

   Clean the fish, scale it, and wash it

3. STEP 3 OF 10

   Place it in the saucepan, bring back to a slow boil; turn off the heat and leave the fish until cooked (the eye should become white and protruding like a ball)

4. STEP 4 OF 10

   Meanwhile, fry the sliced eggplants a few at a time, drain them well when golden, and then salt them

5. STEP 5 OF 10

   Remove the skin from the fish, debone it, and break the flesh into small pieces

6. STEP 6 OF 10

   Chop the basil

7. STEP 7 OF 10

   Put the lemon juice in a small cup, dissolve a little salt in it, mix it with the olive oil and basil, and pepper

8. STEP 8 OF 10

   Mix the eggplants and fish together and dress them with the prepared sauce

9. STEP 9 OF 10

   When frying, the oil must always be very hot; it is very important not to let it reach the smoking point to avoid creating toxins that can be harmful

10. STEP 10 OF 10

    Once fried, food should always be placed on absorbent paper and served hot

Suggestions

• Fish grill

• Cutting board

• Sharp knife

General Information

Analysis

Macronutrients (100 gr)