Warm autumn salad
45 min.
Easy
2 people
6 Ingredients- 1
100 g Fish - 2
70 g bread - 3
20 g clarified butter - 4
135 g cauliflower - 5
parsley - 6
2 tablespoon french dressing (vinaigrette) - Total weight: 350 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 | 120 RDI=50 % | 810 RDI=80 % | 80 RDI=10 % | 840 RDI=40 % | 3,530 RDI: 40 % |
| Per 100 g | 30 RDI=10 % | 230 RDI=20 % | 20 RDI=3 % | 240 RDI=10 % | 1,010 RDI: 10 % |
| Per person | 60 RDI=20 % | 400 RDI=40 % | 40 RDI=6 % | 420 RDI=20 % | 1,770 RDI: 20 % |
- For 2 people : 1.30 €
- Per person : 0.65 €
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Cauliflower
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Fish
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