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Newest
Tomato puree soup with chicken
Kharcho in a cauldron
Green pea puree
Corn in tomato sauce
Chicken liver in bacon
Fruit salad for kids on Greek yogurt with tangerines
New orleans salad
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Step-by-Step Cooking Instructions
Step 1
Plunge the shrimp into boiling water and pat dry. Fry the fish in olive oil until cooked, let cool and cut into large cubes. Remove the seeds from the pepper and chop finely. Peel the avocado and cut into cubes the same size as the fish; pour lime juice. Mix fish, shrimp, capers, peppers, cilantro and avocado. Mix dressing ingredients in a blender, pour in oil in a thin stream. Dress the salad, cover with a film. Let stand 20-30 minutes. in a cold place.
Ingredients
1.5 cups vegetable oil
1 large avocado
For refueling:
white wine vinegar - 2 tbsp. l.
shrimp, peeled
cilantro
large egg yolks
1 lime
400 g fillet of sea fish of different varieties (salmon, mullet, sole)
olive oil - 2 tbsp.
1 yellow sweet pepper
0.5 tsp turmeric
3 art. l. capers
1 tsp dry mustard
chopped garlic - 1 tsp
0.25 tsp cayenne pepper
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