Fish salad
Instructions
Cook, bringing to a boil for about half an hour, a saucepan of salted water with the onion, carrot, parsley, celery.
Clean the fish and wash squamarlo.
Put it in the casserole, bring to simmer; turn off the heat and let the fish until cooked (the eye will become black and protruding like a ball).
Meanwhile, fry the sliced Eggplant a few at a time, drain well browned, and then season with salt.
Remove the fish skin, fold over and break the pulp into small pieces.
Chop the Basil.
Put the lemon juice in a Cup, dissolve a little salt, stir in olive oil and basil and pepper.
Stir together Eggplant and seafood and toss with the sauce.
When frying, the oil must always be piping hot, very important is not reaching the smoke point, so as not to create toxins that can hurt.
Once fried food should always be put on paper towels and serve hot.
