Salad
Description
The recipe won't take much time. Here's how to prepare the wonderful "Golden Fish" salad. The salad is beautifully presented. If you add some corn as well, it will create a very interesting flavor combination. Serve it at the table.
Instructions
- 1
Step 1
1. For preparing this salad, we use hoki fish (you can also use toothfish, hake, or Patagonian toothfish). Clean the fish, remove the innards, and cut into pieces. Then rinse thoroughly under running water.
- 2
Step 2
2. Place the cut pieces of fish into a pot, pour in clean water, add black peppercorns, bay leaf, and onion, and cook for about fifteen minutes. Then let the fish cool, remove the bones, and cut into small pieces.
- 3
Step 3
3. Boil the potatoes directly in their skins. Let them cool, then peel off the skin.
- 4
Step 4
4. Cut the potatoes into cubes. Cut the carrot in half, then slice strips from one half for decoration, and chop the remaining carrot into small pieces. Thaw the seaweed, drain the liquid, open the can of corn and drain the liquid. Divide the corn into two halves.
- 5
Step 5
5. In a deep bowl, combine half of the corn, then add carrots, potatoes, chopped onion, seaweed, chopped herbs, sour cream, and black pepper. Add salt and mix everything well.
- 6
Step 6
6. Now it only remains to decorate the salad. Place it on a plate and drizzle with sour cream. Use strips of carrot to shape the fish's head. The corn will serve as scales. Dried squids will be the tail and fins.