Bullfinch Salad
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Bulgur
Step 2:
Bulgur with yolks
Step 3:
Add Saury
Step 4:
Add Mayonnaise
Step 5:
Ready salad
Step 6:
Protein, olives and bell pepper
Step 7:
Harvesting bullfinch
Step 8:
Protein Design
Step 9:
Decoration with bell pepper
Step 10:
Decoration with olives
Step 11:
Adding a fir twig
Mash the fish with a fork, mix with finely chopped onion, yolks and grits.
Add mayonnaise and mix everything well.
We spread the salad on a flat dish, giving it the desired shape.
The bullfinch's body should be decorated with grated protein, the breast with bell pepper, the head, wing and tail with olives.
Make a spruce twig from green onions and cucumber.
Add mayonnaise and mix everything well.
We spread the salad on a flat dish, giving it the desired shape.
The bullfinch's body should be decorated with grated protein, the breast with bell pepper, the head, wing and tail with olives.
Make a spruce twig from green onions and cucumber.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Sweet pepper - 27 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Olives - 166 kcal/100g
- Bulgur - 342 kcal/100g
- Saury is fresh - 182 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
