Perch salad with horseradish cream

07970 PERSIAN SALAD, HORSERADISH CREAM INGREDIENTS for 4 PERSONS 600 g of fillet of perch, a sweet onion, 1/2 lemon, 150 g of horseradish cream, 10 cl of fresh cream, 3 tablespoons of chopped dill, a lettuce, 3 eggs, salt, pepper.

Place the fish in a saucepan, cover with water by adding a teaspoon of salt.

Bring slowly to a boil, cover and continue cooking for 15 minutes fresh focus.

Drain, allow to cool and sminuzzatene the pulp.

Peel and chop the onion; squeeze the lemon half.

In a salad bowl, mix the creamed horseradish, lemon juice, cream, chopped onion and dill; Add salt and pepper and add a little crumbs.

Stir, cover the bowl with plastic wrap and let marinate for 1 hour in the refrigerator.

Clean and dry the lettuce leaves, shelled eggs and cut them into rings.

Spread the salad in a deep dish, place the fish in the Center and surrounded it with slices of hard-boiled egg.

Sprayed with sauce, garnish with dill and serve.