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Ingredientes
- 2 x Egg yolks
- 1/4 quart Extra virgin olive oil Lemon juice Salt and pepper
- 6 ounce Baby spinach
- 4 ounce Arrugala
- 2 ounce Fennel tops
- 2 ounce Parsley
- 2 ounce Chervil
- 2 ounce Tarragon
- 1 ounce Cilantro
- 1 ounce Green onions Smoked fish ie salmon, sturgeon or possibly chubb
- 6 Tbsp. Green mayo
- 1 x Vidallia onion, minced
- 1 x Yellow bell pepper, minced
- 1 x Red bell pepper, minced
- 1 x Fennel bulb, minced Arrugala leaves Endive leaves
Direcciones
- 1 Beat the seasoned egg yolks whilst drizzling in the oil till thick and glossy. Add in the lemon and continue whisking.
- For the Green Bit:1 Remove all the stalks before weighing and blend all the herbs in a processor, using cheese cloth to extract as much liquid from the mix as possible.
- 2 Hot the liquid on a low heat and before it starts to simmer, take off the heat and strain through the cheese cloth stretched over a bowl. When well strained, take the puree left behind on the cheese cloth and mix with the mayo.
- For the Smoked Fish Salad:Arrange the salad and fish, and dress with the green mayo before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 697g | |
| Calories 1065 | |
| Calories from Fat 686 | 64% |
| Total Fat 78.05g | 98% |
| Saturated Fat 11.05g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 753mg | 31% |
| Potassium 6498mg | 186% |
| Total Carbs 85.49g | 23% |
| Dietary Fiber 23.7g | 79% |
| Sugars 6.18g | 4% |
| Protein 35.23g | 56% |
