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Surtido de Pescado
Preparation info
- Serves
four
- Difficulty
Easy
Appears in
By Pepita Aris
Published 2013
The Spanish enjoy and make the most of preserved fish. This is a very pretty dish, which uses whatever is easily available, and it makes an ideal last-minute party starter. It is also easy to double up for a buffet. For the best results try to use Spanish canned fish.
Ingredients
6 - cos or romaine lettuce leaves
75-90 ml 5-6
Method
- Put the eggs in a pan with enough water to cover and bring to the boil. Turn down the heat and simmer for 10 minutes. Drain immediately, then cover with cold water and set aside until completely cool. Peel the eggs and slice in half.
- Arrange the lettuce le
Photos
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