Composition / ingredients
Step-by-step cooking
Step 1:
In well-salted water, cook the pike heads until tender for 20 minutes.Drain the water and cool the heads.While the heads are cooking, we put eggs and potatoes to cook.
Step 2:
We separate the pike meat from the bones, carefully check the cleaned pike meat from small bones.
Step 3:
Take a frying pan, pour 100 gr. of unrefined oil on it, cut 2 large onions into cubes and simmer for 10 minutes until soft.
Step 4:
Peel the eggs from the shell, cut them into cubes and add them to the fish plate.
Step 5:
Transfer the cooked onion with all the oil to a plate with the rest of the ingredients
Step 6:
The potatoes were cooked, cooled, peeled, diced potatoes and also added.
Step 7:
Finely chop the green onions and add to the salad
Step 8:
Salt and pepper to taste, but you can not do this, since the pike heads were cooked in well-salted water
Step 9:
Mix the finished salad.Vegetable oil does not need to be added, since there is enough oil from the onion passivation.Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 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
- Pike in tomato sauce - 108 kcal/100g
- Boiled pike - 98 kcal/100g
- Pike puffed - 90 kcal/100g
- Fresh pike - 82 kcal/100g
- Stuffed pike - 141 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
