http___www.tajnikuvar.rs_recepti_riba-i-morski-plodovi_3555-ekspres-tartar.html_1.xml
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 10.2 10.3 10.4 10.5 10.6 10.7 10.8 10.9 10.10 10.11
- 4 tablespoons Guénard Almond Oil - 2 tablespoons honey vinegar - 1 shallot - Salt and pepper - 2 avocados - 2 teaspoons lemon juice - 2 grapefruits - 20 pink shrimp - Lettuce leaves Cut the grapefruits in half and remove the flesh. Cut it into small pieces. Do the same with the avocados. Sprinkle with lemon juice to prevent the avocados from darkening. Peel the shrimp and then cut into pieces. Mince the shallot. Cut the lettuce leaves and mix all the ingredients in a bowl. In a bowl, mix the Guénard French Almond Oil, vinegar, shallots and season with salt and pepper. Pour over the avocado salad and toss together. Serve immediately so that the salad does not wilt. For a more whimsical presentation, serve the salad in the grapefruit peel.
1.1 2.1 3.1 4.1 4.2 4.3 4.4 4.5 4.6 4.7 5.1
Potrebno je za 4 osobe: 150 g fileta deverike bez kože, 150 g fileta bakalara bez kože, 150 g fileta brancina bez kože, 1 grejpfrut, 3 glavice mladog luka, 1 limun, veza vlašca, 2 kašike maslinovog ulja, so i biber. Priprema: Sve tri vrste ribljih fileta isecite na male kocke i stavite u činiju. Posolite i pobiberite, prelijte sokom od limuna, promešajte, prekrijte folijom i ostavite da se hladi u frižideru. Oljuštite grejp, razdvojite kriške i uklonite kožice. Pulpu isecite na kockice i ostavite u frižideru. Mladi crni luk oljuštite i sitno iseckajte. U većoj činiji pomešajte iseckane filete, ulje, grejp i crni luk, posolite i pobiberite i začinite uljem. Pospite seckanim vlašcem i poslužite uz vruć tost hleb. Potrebno je za 4 osobe: