Cucumber and horse mackerel salad
Remove the cucumbers, cut into quarters, leave the core around the seeds, peel and shredd them, remove the cherbil from the stem, and sift the slurp into quarters and soak the sible water into quarters.
Allow the horse mackerel into three pieces, remove the belly bone, middle bone, and sachet and salt and pepper on both sides.
Add flour, beaten eggs and breadcrumbs to [2], and heat olive oil for frying in a pot. (1 minute 30 seconds per side, turn it over for about 40 seconds)
Arrange the skin side of [3] on top and arrange the butter cut into small pieces all over and heat in a toaster oven until the butter melts.
Pour [1] into a colander, remove the water well, transfer it to a bowl and mix well with the seasonings from A.
Place the horse mackerel from [4] in a bowl, place [5] and pour olive oil over it.
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- Cucumber
- Two
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- chervil
- Two
-
- Siblet
- 10 bottles
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 3g
-
Olive Oil
-
- Balsamic Vinegar
- 1/4 tsp
-
- White wine vinegar
- 1/4 tsp
-
- Lemon juice
- 1/4 tsp
-
- Asatsuki small cut
- 1 tablespoon
-
- Horse horse mackerel
- 1 fish
-
- salt
- A little
-
- Pick it
- A little
-
- Egg beaten egg
- Appropriate amount
-
- flour
- Appropriate amount
-
- Bread crumbs
- Appropriate amount
-
- Butter with salted butter
- 15g
-
-
Aldoino extra virgin
olive
oil for frying
- 400cc
-
-
-
Olive oil
Ardoino extra virgin) for garnish
- A little
-
Olive oil
