Ingredients
- Salted trout — 135 g
- Arugula — 70 g
- Tomato — 120 g
- Pepper Sweet — 120 g
- Quail egg — 7 pcs
- Mustard — 20 g
- Lemon juice — 20 ml
- Extra virgin olive oil — 20 g
Method
- Start by boiling the eggs. Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium heat. Once boiling, reduce the heat to low and let the eggs simmer for about 10 minutes.
- While the eggs are boiling, cut the tomato into slices or small wedges, according to your preference.
- Once the eggs are done, carefully remove them from the saucepan and let them cool for a few minutes. Then, cut the boiled eggs in half lengthwise. If desired, you can now cut the arugula into smaller pieces or leave it whole, depending on your preference.
- Arrange the fish fillets, tomato slices, boiled egg halves, and arugula on a plate.
- In a small bowl, mix together mustard, olive oil, and lemon juice to make the dressing. Adjust the quantities to suit your taste.
- Drizzle the dressing over the salad, making sure to coat all the ingredients.
- Serve the pepper fish with tomato, boiled eggs, and arugula salad immediately.
- Enjoy your delicious and refreshing meal!
Calories & macros
- Energy
- 114.5 kcal in 100 grams
- Protein
- 7.5
- Fat
- 8
- Carbohydrate
- 2.4
