Lemon Salad

Ingredients for Lemon Salad

Instructions for Lemon Salad

To prepare the Lemon Salad recipe, please follow these instructions:

Set the oven at 200 degrees. Slice the lemon sole fillets through lengthwise. Butter a baking dish and place the fish pieces close side by side. Sprinkle with salt and pepper, and drizzle lime juice over. Advantage the rest of the butter over. Set the dish in the middle of the oven until the fish has become white and feels fast-it takes approximately 8-10 minutes. Let the fish cool in the dish. Cook the haricots verts 3-4 minutes in salted water, they should still have a little bite. Let them drain in a sieve. Share it a time or two. Rinse and swirl the salad. Arrange it on the plates. Share Kaikan, lengthwise, the arrow, remove stone and cut the meat in long, narrow boats. Put them on the salad and drizzle with a little lime, then avocado flesh not darkens. Advantage of the beans. Cut the fish in pieces on the bias 2-3 and place it at the top. Put a shrimp on each plate. Dressing: whisk the oil, vinegar and lime juice together. Season with salt and pepper and drizzle dressing over salad. It should just "shine"-not swimming in dressing. Let EVS. The salad pull slightly before it is served.

Tips:
Server the salad with flüte. Green or white asparagus can replace haricots verts. Other salad types can be used, like small spinach leaves fit for this right.