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Saturday, December 14, 2013

Leftover Fish Salad- Express Post | You've Got Meal!

I remember watching this cooking show on TV once and seeing this lady being asked what she and her family eats during the week.  She named some dishes, but there was one thing that kept being repeated: leftovers.
I honestly believe that, sometimes, we waste our food way too easily, creating waste and, at the same time, emptying our wallets. So this is why (maybe not often enough) we make a couple of easy, super fast dishes, that make most of leftover cooked foods or leftover ingredients. In our last post we cooked some haddock and had a couple pieces of fish left. One of the things we love to make when dealing with leftovers is salads, so we’re going to show you how we saved a couple of on the verge of being thrown away ingredients.
We used: 
  • about 200 grams of haddock fillets, 
  • 1 ripe avocado, 
  • a salad mix (of your choice, or you can just use the leaves that you have in your fridge as long as they are eatable fresh), 
  • the juice of 1 lemon, 
  • olive oil, 
  • chives, 
  • rosemary, 
  • 1 garlic clove, 
  • salt, pepper.

Heat up some olive oil and throw a rosemary twig in there. Cook the fillets until they can be easily broken into flakes. Arrange the salad  mix in a plate (we had iceberg, red cabbage and carrots mix) and flake the fish on top. Finely slice a garlic clove and do the same to the avocado, add to the salad and fish. Pour the lemon juice and a good splash of olive oil, salt and pepper. Garnish with some chopped chives. And, the most important part of the recipe, open up a chilled bottle of Prosecco, pour yourself a glass and enjoy your leftovers. Because, sometimes, these can truly be the star of a meal.  


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