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Salad with char
Cooking
Step 1
Cut the loach into small pieces and fry for 2-3 minutes in the oven at a temperature of 150˚С. Add finely chopped shallots, oven-dried peeled tomato and champignon heads, cut into strips, to the arugula salad. Salt, pepper. Mix the olive oil with the basil and carefully dress the salad. Put the finished salad in a mesh basket of potatoes (you can order it in a restaurant) and turn it over onto a plate. Lay fish pieces around the edges of the salad basket. Drizzle with balsamic vinegar. For the crayfish sauce, lightly sauté the onion and garlic in butter, then add the finely chopped crayfish (including the crayfish necks), cognac, balsamic vinegar, olive oil, mustard and cream. Simmer for 20 minutes, then strain. Add salt and pepper. Evaporate the resulting sauce until thick and serve with salad. If it was not possible to buy char, you can replace it with trout.
Ingredients
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