| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Tamara4 | 1 | servings | ||
INGREDIENTS
| 1 | Cooked rock lobster | |
| 400 | g | Smoked ocean trout |
| 1 | Continental cucumber | |
| 1 | Green zucchini | |
| 1 | Yellow zucchini | |
| 1 | Carrot | |
| 100 | g | Tatsoi leaves |
| 2 | Limes; juiced | |
| 1 | tb | Palm sugar |
| 1/2 | c | Olive oil |
| Salt & pepper |
INSTRUCTIONS
Remove the meat from the tail of the rock lobster, slice finely and set aside (demonstration in class will show you how this is done). Cut the smoked ocean trout into thin strips and also set aside Slice the cucumber in half, length ways and scoop out and discard the seeds. Slice on a mandolin or "V- slicer"*, to make strips resembling fettuccine. Peel the carrot and slice in the same manner as the cucumber. Keeping the zucchini whole, also slice them length ways into long thin strips. Mix the lobster, ocean trout, vegetables and tatsoi leaves together. For the dressing, heat the lime juice and dissolve the palm sugar. Pour into a bowl and whisk in the olive oil until the mixture is thick and the oil has emulsified with the lime juice. Season with salt and pepper and mix this through the salad ingredients. Arrange the salad in an attractive platter and serve. Converted by MC_Buster. Per serving: 1026 Calories (kcal); 108g Total Fat; (91% calories from fat); 2g Protein; 21g Carbohydrate; 0mg Cholesterol; 28mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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