Grilled Milk Salad
This is a gorgeous looking whitefish milt salad
How to make it
1
Lightly wash the milt, pat dry with paper towels, and sprinkle with a little salt and pepper
2
Coat the entire milt in plain flour, then fry it in a frying pan with olive oil over medium heat
3
Once browned, flip it over, add butter and bake for a further 5 minutes
4
Place the salad in a bowl and add the dressing ingredients
5
Put small diced cherry tomatoes into another bowl, add all the seasonings for the [Tomato Salad] and mix
6
Place the tomato salad on a plate and arrange the grilled milt on top. Sprinkle the salad around the outside, top with pink sprouts and chives, and drizzle with olive oil (not listed)
Ingredients for 2 people
-
- Milk
- 100g (50gx2)
-
- salt
- Appropriate amount
-
- Pick it
- Appropriate amount
-
- cake flour
- Appropriate amount
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- butter
- 7g
-
- Salads Salads of your choice
- 30g
-
[dressing]
- Lemon juice
- 1 tsp
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tsp
-
Olive Oil
-
- salt
- Small amount
-
- White wine vinegar
- 1/2 tsp
-
- Balsamic Vinegar
- 1/2 tsp
-
- French Dressing
- 1 tsp
-
[Tomato salad]
- Fruit tomato
- 1 piece
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- Lemon juice
- 1 tsp
-
- salt
- Small amount
-
- Italian parsley chopped
- 1 tablespoon
-
- Pink Sprouts for finishing
- Appropriate amount
-
- For finishing assatsuki
- Appropriate amount
[PR]
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