Salad with boiled perch
Description
Perch is a simple, inexpensive, tasty, and nutritious fish that can be used to prepare many different dishes. Today I suggest making a low-calorie, light salad from it, which can replace one meal if you are on a weight-loss diet.
Instructions
- 1
Step 1
Take the necessary ingredients. Wash and dry the tomatoes and lettuce.
- 2
Step 2
Remove the innards from the fish, cut off the head and tail; you don't need to scale it. Boil in slightly salted water for 10–12 minutes. Also, boil and cool a chicken egg.
- 3
Step 3
Remove the fish from the sauté pan, let it cool, carefully peel off the skin along with the scales, and separate the fillet from the bones.
- 4
Step 4
Tear the romaine lettuce by hand, place it on a large plate, and lightly sprinkle with grated hard cheese.
- 5
Step 5
Break the sea bass fillet into pieces, slice the cherry tomatoes into rounds or quarters, and arrange them on the lettuce.
- 6
Step 6
Slice the egg using an egg slicer, arrange over the entire salad, sprinkle with olives, salt, and pepper, then drizzle with oil. To keep the egg yolk runny, boil it for no more than 7 minutes.
- 7
Step 7
Garnish the top of the salad with parsley leaves, and if desired, sprinkle with lemon juice if you like a tangy flavor with fish.