Colorful Fish Salad À La Gabi
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 5 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g fish fillet (s)
- some lemon juice
- Salt water
- Salt and pepper, black from the mill
- 1 kohlrabi, cut into strips, cooked
- 125 g carrot (s), cut into wedes, cooked
- 125 g frozen peas, cooked
- 1 tube mayonnaise (small )
- some condensed milk
- some chives, chopped
- some parsley for garnish
Print Recipe
Pin Recipe Instructions
- Clean the fish fillet, acidify it, season with salt, let it simmer in a little salted water for about 5 minutes, then drain and chop it apart. Mix with the kohlrabi strips, carrot wedges and peas.
- Mix the mayonnaise with the condensed milk until creamy, fold in the fish-vegetable mixture and the chives, season with salt and pepper and serve the salad garnished with parsley.
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