Fish Salad with Peas recipe
information
445 calories per serving
ingredients
600 ml (1 pint) cold water plus 6 tablespoons
2 tablespoons wine vinegar
salt
2 sprigs parsley
450 g (1 lb) cod fillet
350 g (12 oz) frozen peas
1/2 red pepper
2 hard-boiled eggs
lettuce leaves
4 tablespoons mayonnaise
150 ml (1/4 pint) low-fat natural yogurt
1 - 2 teaspoons curry powder
2 shallots
1 clove garlic
1 teaspoon paprika
2 tablespoons wine vinegar
salt
2 sprigs parsley
450 g (1 lb) cod fillet
350 g (12 oz) frozen peas
1/2 red pepper
2 hard-boiled eggs
lettuce leaves
4 tablespoons mayonnaise
150 ml (1/4 pint) low-fat natural yogurt
1 - 2 teaspoons curry powder
2 shallots
1 clove garlic
1 teaspoon paprika
method
1. Bring the 600 ml (1 pint) water to the boil with the wine vinegar, salt and the parsley. Wash the
fish and simmer it gently in the water for 10 minutes.
2. Cook the peas in the 6 tablespoons salted water for 6 minutes. Drain the peas and leave until cold.
3. Remove the pith and seeds from the pepper. Wash and slice the pepper and the eggs. Wash and dry the lettuce and use the leaves to line a salad bowl.
4. When the fish is cold, cut it into 2.5 cm (1 1/2 in) cubes. Arrange alternate layers of egg, fish, pepper and peas over the lettuce.
5. Beat the mayonnaise, yogurt and curry powder together in a bowl. Peel and grate the shallots. Dice the garlic and crush with a little salt.
6. Mix the garlic and salt into the dressing, together with the paprika and grated shallots. Pour the dressing over the salad.
fish and simmer it gently in the water for 10 minutes.
2. Cook the peas in the 6 tablespoons salted water for 6 minutes. Drain the peas and leave until cold.
3. Remove the pith and seeds from the pepper. Wash and slice the pepper and the eggs. Wash and dry the lettuce and use the leaves to line a salad bowl.
4. When the fish is cold, cut it into 2.5 cm (1 1/2 in) cubes. Arrange alternate layers of egg, fish, pepper and peas over the lettuce.
5. Beat the mayonnaise, yogurt and curry powder together in a bowl. Peel and grate the shallots. Dice the garlic and crush with a little salt.
6. Mix the garlic and salt into the dressing, together with the paprika and grated shallots. Pour the dressing over the salad.
serving amount
serves 4
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