Mint And Cucumber Fish Salad Recipe
Ingredients
| Butter | 15 Milliliter | |
| Onion | 1 Small, chopped | |
| 150 ml 1/4 pint) (5/8 cup) dry white wine | ||
| Fish fillets | 225 Gram | |
| Cucumber | 1/2 Small | |
| Mint | 10 Milliliter, chopped | |
| Juice 1 lemon | ||
| 12 cooked, peeled prawns (shrimps) | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1 Melt the butter in a frying pan (skillet) and saute the chopped onion until soft.
Add the white wine and seasoning and bring to the boil.
Add the fish fillets, and reduce the heat to a gentle simmer.
Cover and cook for 10 minutes.
Remove from the heat and leave the fish to cool in the pan.
2 Scoop the seeds out of the cucumber and cut it into small 5 mm (1/4 in) cubes.
3 When the fish has cooled, remove it from the pan and drain on absorbent paper.
Flake it into small pieces and place them in a bowl with the cucumber and chopped mint.
Sprinkle with the lemon juice, toss and chill for 30 minutes.
4 Just before serving, spoon the fish salad into 4 large scallop shells.
Garnish each one with 3 prawns (shrimps) and serve with lemon wedges and a bowl of mayonnaise.
Add the white wine and seasoning and bring to the boil.
Add the fish fillets, and reduce the heat to a gentle simmer.
Cover and cook for 10 minutes.
Remove from the heat and leave the fish to cool in the pan.
2 Scoop the seeds out of the cucumber and cut it into small 5 mm (1/4 in) cubes.
3 When the fish has cooled, remove it from the pan and drain on absorbent paper.
Flake it into small pieces and place them in a bowl with the cucumber and chopped mint.
Sprinkle with the lemon juice, toss and chill for 30 minutes.
4 Just before serving, spoon the fish salad into 4 large scallop shells.
Garnish each one with 3 prawns (shrimps) and serve with lemon wedges and a bowl of mayonnaise.
Chef
