Warm salad with fried Pollock
2 servings
15 minutes
300 kcal per serving
For 2 servings
- Wild Pollock fillet – 300 g
- Chicken egg – 2 pieces
- Mix of lettuce – 150 g
- Spinach leaves – 150 g
- Fresh tomatoes – 300 g
- Olive oil – 30 g
- Soy sauce – 10 g
- Fresh lemon – 50 g
Cooking
- Defrost the wild Pollock fillet and cut into small pieces. Prepare the sauce in a bowl: half the olive oil and the soy sauce. Stir the Pollock pieces into the sauce. Leave to marinate for 10 minutes.
- Boil 2 eggs hard. Cooking time in boiling water: 8-10 minutes. Cool eggs under running cold water, peel and cut into halves.
- Rinse lettuce and spinach leaves, tomatoes, dry with a towel. Cut the tomatoes into large slices. Place lettuce leaves and tomatoes on a plate.
- Fry the Pollock fillet pieces until golden brown. Place the fried Pollock on the lettuce.
- Add eggs. For dressing, mix the remaining olive oil and lemon. Add salt and pepper to taste. You can also garnish the salad with grated yolk.
