Halibut salad with wild herbs
Instructions
Boil the halibut fillets in a pot with boiling salted water for 20 minutes on medium heat, then drain and reduce it into pieces.
Peel carrots, cut in thin strips and scottatele briefly in boiling water.
Clean the wild herbs and spring onions and cut them into thin slices.
Gather vegetables in a salad bowl and the pieces of fish.
Make a salsetta by mixing in a bowl all the ingredients listed in the recipe, pour over salad and mix thoroughly so that the seasonings will distribute evenly, then serve.
---Wine: Schloss Bockelheimer Riesling or Traminer aromatico of Grave del Friuli.
Ingredients and dosing for 2 persons
- 350 g of halibut fillet
- 80 g of carrots
- 60 g of dandelion
- 60 g of acetosella
- 1/2 head of radicchio
- 60 g of spring onions
- For the sauce:
- 1 tablespoon of balsamic vinegar
- 2 tablespoons of dry white wine
- 4 tablespoons of olive oil
- 2 tablespoons of chopped sauerkraut
- 1/2 teaspoon of grated lemon rind
- Salt