Warm autumn salad
45 min.
Easy
6 people
6 Ingredients- 1
300 g Fish - 2
200 g bread - 3
50 g clarified butter - 4
400 g cauliflower - 5
parsley - 6
5 tablespoons french dressing (vinaigrette) - Total weight: 1,025 grams
Step by step recipe
Stage 1 - 20 min.
After cooking, break the fish into flakes and put into a salad bowl.
Stage 2 - 3 min.
Stage 3 - 5 min.
Fry until golden brown, stirring frequently.
Keep hot.
Stage 4 - 10 min.
Stage 5 - 4 min.
Do take care not to overcook the cauliflower - it should be only just tender.
Drain thoroughly after cooking.
Stage 6 - 3 min.
Mix well and serve immediately.
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 350 RDI=130 % | 2,310 RDI=220 % | 210 RDI=30 % | 2,320 RDI=120 % | 9,710 RDI: 120 % |
| Per 100 g | 30 RDI=10 % | 230 RDI=20 % | 20 RDI=3 % | 230 RDI=10 % | 950 RDI: 10 % |
| Per person | 60 RDI=20 % | 390 RDI=40 % | 40 RDI=5 % | 390 RDI=20 % | 1,620 RDI: 20 % |
- For 6 people : 3.80 €
- Per person : 0.65 €
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Cauliflower
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