Corvina Salad with vegetables

Corvina Salad with vegetables

ensalada Corvina REX

For 2/4 servings

600 g of skinless fillets of CORVINA REX FRESCAMAR

1/2 lemon

120 g of French green beans

200 g of baby potatoes

150 g of carrots

2 boiled eggs

200 g of mixed salad leaves

Parsley, salt and pepper

Thousand Island dressing

Estimated time: 35 min

Boil the baby potatoes in salted water (skin-on). Cool down and set aside.

Bring a pot of lightly salted water to a boil with lemon, parsley and oil. Add the corvina and slow cook for 10 minutes.

Peel and cut the potatoes in wedges and the carrots in julienne strips.

Mix them in a bowl with the chopped green beans and the boiled eggs.

Season, add Thousand Island dressing and thoroughly mix.

Dish up a serving of assorted green leaves, vegetable mix and corvina portions.

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