Baked Fish Salad with Mushrooms, Carrots and Nuts

by Editorial Staff

Baked fish salad with mushrooms, carrots, eggs, and nuts turns out to be delicious, tender, with an original rich taste. The bright aroma of nuts and fried champignons makes the salad very appetizing. Such a dish will take its rightful place both on the festive table and perfectly complement a family meal.

Cook: 45 minutes

Servings: 4

Ingredients

  • Hake – 400-500 g
  • Champignons – 300 g
  • Carrots – 200 g
  • Onions – 100 g
  • Eggs – 3 pcs.
  • Walnuts – 50 g
  • Vegetable oil – 3-5 tbsp
  • Mayonnaise – 50-70 g
  • Salt to taste
  • Ground black pepper – to taste

Directions

  1. We wash the hake thoroughly, clean it from scales and entrails. Rub the fish with salt and pepper, grease with vegetable oil.
  2. We put the fish in a baking dish and send it to the preheated oven for 25-30 minutes. Let the finished fish cool.
  3. Boil the eggs hard-boiled (10 minutes after boiling) and cool in cold water.
  4. We wash the mushrooms and cut them into slices.
  5. Pour 2 tablespoon into the pan. tablespoons of vegetable oil and fry the mushrooms over high heat until golden brown and the liquid evaporates (about 10 minutes). Put the mushrooms on a plate and let them cool completely.
  6. Peel and finely chop the onion.
  7. In a frying pan in the remaining vegetable oil, fry the onions for 2-3 minutes.
  8. Peel and rub the carrots on a coarse grater.
  9. Put the carrots to the onions and fry for another 3 minutes. In the process of frying, salt, and pepper. Let it cool.
  10. We cut the nuts arbitrarily.
  11. Peel the cooled baked hake from the skin and ridge. We disassemble the fillet of baked fish into small pieces.
  12. Peel the eggs and cut them into cubes.
  13. Combine fish, mushrooms, fried onions with carrots, eggs, and nuts in a bowl.
  14. Salt, pepper and add mayonnaise. We mix.

Enjoy your meal!

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