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Print Recipe
Salad with Funchosa and Trout Recipe
Light and refreshing salad. You can also serve it as a main dish!
Cook Time 30 minutes
Servings
Ingredients
Salad
Broth
Cook Time 30 minutes
Servings
Ingredients
Salad
Broth
Instructions
  1. We take river trout, cut off the tail.
    We take river trout, cut off the tail.
  2. Boil the trout tail in a pot of water. Add spices, herbs. The finished fish is cleaned from the bones and disassembled into pieces for salad.
    Boil the trout tail in a pot of water. Add spices, herbs. The finished fish is cleaned from the bones and disassembled into pieces for salad.
  3. Fill the funchosa with hot water for 7-10 minutes. During this time, cut into strips red bell pepper, red onion, grate avocado or mash with a fork, finely chop the greens, add ground pepper.
    Fill the funchosa with hot water for 7-10 minutes. During this time, cut into strips red bell pepper, red onion, grate avocado or mash with a fork, finely chop the greens, add ground pepper.
  4. Pour the prepared vermicelli into a colander and pour cold water over it. Add the funchosa to the prepared ingredients and mix, add olive oil or soy sauce, if desired, lemon juice.
    Pour the prepared vermicelli into a colander and pour cold water over it. Add the funchosa to the prepared ingredients and mix, add olive oil or soy sauce, if desired, lemon juice.
  5. Don't forget to serve the salad with the prepared broth!
    Don't forget to serve the salad with the prepared broth!

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