Boiled Fish salad with Mushrooms and Carrots

Very delicate fish salad with mushrooms, carrots, and onions. In this salad, all the ingredients are so well combined that you don’t want to add or subtract anything. Boiled fish, fried champignons, and sauteed vegetables – delicious and satisfying! Your guests and family will ask for an encore!

Ingredients

Hake (or pollock, or cod) – 300 g
Champignons – 150 g
Large carrots – 1 pc.
Bulb onions – 1 pc.
Sunflower oil – 2 tbsp
Mayonnaise – 2 tbsp
Salt to taste
Fresh parsley (optional, for decoration) – 1 sprig

Directions

Peel the fish and rinse well. If the fish is large, cut it in half. Pour cold water over the fish in a saucepan and season with salt. Put on fire and cook after boiling for about 20 minutes. Put the finished fish on a plate and leave to cool.
Wipe the champignons with a damp kitchen towel. Cut the mushrooms into slices. Leave a few small mushrooms intact for decoration.
Cut the onion into half rings. Grate the carrots in a Korean style.
Heat a frying pan with vegetable oil (1 tablespoon) and put the mushrooms there. Fry the mushrooms over high heat, stirring occasionally, for 5 minutes, until browned. Place the mushrooms on a plate and let cool.
Add another 1 tablespoon to the pan. spoon of vegetable oil and put onion there. Fry over high heat, stirring occasionally, for a couple of minutes, until half cooked.
Add carrots.
Fry over low heat, stirring occasionally, for about 7 minutes. Carrots should be soft.
Peel the fish of skin and bones and disassemble with a fork or hands into small pieces.
Leave the whole fried mushrooms and a few slices to garnish the salad. Put the remaining mushrooms in a salad bowl. Add fish and sautéed vegetables.
Season the salad with mayonnaise. Add a pinch of salt (or to taste; keep in mind that the fish was boiled in salted water).
Mix.
When serving, garnish the fish salad with the remaining mushrooms and parsley leaves.

Enjoy your meal!

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