Monkfish and cep mushroom salad with truffle vinaigrette - Gastronomía Vasca: Escuela de Hostelería
Recipe: Monkfish and cep mushroom salad with truffle vinaigrette . Salads, Fish, Room temperature
Ingredients
- Monkfish 0.7 kg
- Frozen mushrooms 0.3 kg
- Butter 0.1 kg
- Olive oil 0.1 l
- Potatoes 0.25 kg
- Table salt 1.0 g
- Ground white pepper 0.5 g
- Truffle 10.0 g
- Pine nuts 0.05 kg
- Parsley 10.0 g
- Chives 10.0 g
- Curly endive 0.1 ud
- Purple curly endive 0.1 ud
- Oakleaf lettuce 0.1 ud
- Red chicory 0.1 ud
- Rocket 10.0 g
- Watercress 25.0 g
- Radish 0.025 kg
- Cherry tomato 0.05 kg
- Olive oil 0.042 l
- Lemon 0.042 kg
- Vinegar 0.004 l
- Table salt 0.417 g
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