Vinaigrette with fish recipe
In Russia, vinaigrette is a constant companion of feasts, not gourmet french sauce. Vegetable variety we offer supplement with fish. Get the original “almost” vinaigrette. Recipe with fish also includes a sauce recipe – but not simple, but with white dry the wine.
Fish vinaigrette. Trout Salad
You can use any fish. The main thing is that it should not be bones. Of course, with noble “fish” such as salmon, sturgeon, trout this fish vinaigrette is tastier. As the saying goes, royally.
To make fish vinaigrette, you will need:
- Trout – 500g.
- Potato – about 400g.
- Beets (choose a sweet variety) – 2pcs.
- Mustard Seeds
For the sauce
- Dry wine (white only) – 50ml.
- Balsamic (light color) vinegar – 50ml.
- A little sugar – within 30-50g.
- Vegetable oil – about 1 tablespoon
- Broth (from fish) – 50ml.
Americans invented their own way to make sauce the vinaigrette. There, instead of sugar, honey is involved, always present mustard, ginger, a little garlic. If you like this gas station, you can dream up.
You can cook fish vinaigrette like this: 
Cut the fish so that you have only the fillet left. Sprinkle with seasoning for fish, sprinkle with lemon juice, salt. The fillet will turn out tastier if you bake it under the grill or in the grill. But if there is no such device, an ordinary oven will do. Usually 15 or 20 minutes are enough. for full baking.
Of course, it is easier to boil beets and potatoes. But baked vegetables are not only tastier and healthier, but also retain their color. AT particular beets. Baked potato is generally a celebration of taste. So if you have the time, send the vegetables to the oven.
While your baking process is in progress, do some cooking. delicious sauce.
From the ridge, tail, cook the broth. Try to maximize it. “boil”. Then the vinaigrette will be unusually fragrant. Part use for sauce and freeze the rest. Come in handy required.
Helpful advice. Always dissolve salt in vinegar.
In your case, it is balsamic vinegar and wine. And only then pour in the broth and oil. Sugar or honey (American) add taste. The same goes for mustard, ginger and garlic. Put all this delicious splendor on the boil. Let yourself “gurgles,” thickens.
Cut vegetables as you like. The salad can be mixed can be laid in beautiful layers, such as terrine, in a special a glass. Beets always look spectacular. The main thing – soak layers of dressing. Sprinkle the dish with mustard seeds, use greens for decoration.
Tasty ideas
Want variability? Use pickled salmon recipe delicious marinade is on our website. With salted fish vinaigrette is no less tasty.
