| 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.
A Message from our Provider:
“God specializes in surprise endings”