Sardine salad
Salada de sardinha
INGREDIENTS
- 1 Brasmar sardine
- 80 g bulgur
- 50 g pineapple
- 1/2 tomato
- Lettuce mix to taste
- 1/4 cucumber
- 1 egg
- Vinaigrette sauce to taste
- Salt to taste
Salada de sardinha
INGREDIENTS
- 1 Brasmar sardine
- 80 g bulgur
- 50 g pineapple
- 1/2 tomato
- Lettuce mix to taste
- 1/4 cucumber
- 1 egg
- Vinaigrette sauce to taste
- Salt to taste
PREPARATION
Defrost the sardines in a refrigerated environment, preferably on a slanted surface so that they do not come into direct contact with the defrosting liquid.
Place a pan with water and salt on the heat and cook the bulgur for 10 to 15 minutes. Let it cool.
Cook the egg in water for 7 minutes to coagulate the white and make the yolk creamy. Cool and peel the egg. Cut the tomato, cucumber and pineapple into cubes.
Cut the fins off the sardines, scale them, wash them with water, remove the guts and wash them again in running water. Fillet the sardines and season with a pinch of salt.
Heat a frying pan and brown the sardines.
Cut the sardines into portions.
Place the bulgur in the center of the bowl, arrange the sardines in the center and the other ingredients around it.
Season with vinaigrette sauce and serve.
PREPARATION
Defrost the sardines in a refrigerated environment, preferably on a slanted surface so that they do not come into direct contact with the defrosting liquid.
Place a pan with water and salt on the heat and cook the bulgur for 10 to 15 minutes. Let it cool.
Cook the egg in water for 7 minutes to coagulate the white and make the yolk creamy. Cool and peel the egg. Cut the tomato, cucumber and pineapple into cubes.
Cut the fins off the sardines, scale them, wash them with water, remove the guts and wash them again in running water. Fillet the sardines and season with a pinch of salt.
Heat a frying pan and brown the sardines.
Cut the sardines into portions.
Place the bulgur in the center of the bowl, arrange the sardines in the center and the other ingredients around it.
Season with vinaigrette sauce and serve.
