Festive Fish Buffet


Rating: 4.00 / 5.00 (7 Votes)


Total time: 45 min

Servings: 4.0 (servings)

New Year's Eve salad:








Dressing:









Stuffed tacos (6 pieces:









Devil skewers:








Instructions:

A bean recipe for every taste:

New Year’s Eve leaf salad

Cut a lid from the melon into small pieces, remove the seeds, scoop out the flesh and cut into small pieces.

Clean sugar snap peas, rinse and blanch briefly in hot water. Blanch (scald) bean sprouts with hot water. Drain bamboo shoots. Cut peppers in half, clean, rinse and cut into narrow strips. Drain fork bites.

For dressing, stir through cooking oil, soy sauce, rice wine and sesame oil and season with salt, pepper and juice of one lemon. Mix dressing with salad ingredients.

Toss lettuce for about half an hour and fill into melon.

Stuffed tacos

Clean leaf lettuce, rinse, drain. Rinse cherry tomatoes, cut in half. Arrange everything with the maté cocktail tomato, basil in the taco shells. Bring each to the table garnished with a corn cob and oregano leaves.

Devil’s skewers

Drain devil’s skewers. Spread pumpernickel slices with paradeis pulp. Cut slices into squares of about 2 cm edge length. Cut avocado in half, remove pit, peel and dice. Immediately sprinkle with juice of one lemon. Rinse cherry tomatoes. Put everything alternately on skewers.

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