Potato, Egg And Pea Salad

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Potato, Egg And Pea Salad

This salad is very simple, just cooked potatoes, peas, carrots and eggs spiced with mayonnaise, lemon juice and sour cream dressing. Besides being healthy, tasty and easy to prepare, this salad is quite practical because it can be served hot and cold as well. I usually like to serve it as cold side dish for fish. Nice, simple and refreshing. 

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Ingredients:

·         4 medium sized potatoes, peeled

·         3 eggs, hard boiled, diced

·         ½ cup frozen peas, thawed

·         2 onions, sliced thinly

·         2 small carrots, peeled and cubed

·         1/3 cup mayonnaise

·         1 tablespoon sour cream

·         ½ lemon, juiced

·         3 tablespoons mustard

·         1 tablespoon olive oil

·         Black pepper

·         Salt

Directions:

1.    Place potatoes in a large saucepan and cover with water, add 1 teaspoon of salt. Bring to a boil over high heat. Reduce heat to medium and cook potatoes for 10 min until tender.

2.    Add peas and cubed carrots and cook for 2 min. Drain vegetables.

3.    To make salad dressing - combine in a bowl mayonnaise, sour cream, lemon juice, olive oil and mustard. Mix and add pepper and salt in a bowl.

4.    In a large bowl combine cooked potatoes, peas and carrots with eggs and onions. Gently stir in salad dressing until blended. Refrigerate until chilled and serve.

Calories: 240

Preparation time: 10 min   |   Cook time: 12 min   |  Serves: 4

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Baked Sea Bass With Potatoes

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Baked Sea Bass With Potatoes

Next to sea bream, bass is the most valued fish in the Adriatic Sea. Sea bass is a predator that can survive in different and extreme conditions, and quickly adapt. It can grow to a 1 meter length, and achieve 15 kilo of weight, though these specimens are very rare. Mostly caught sea bass has less than 1 kilo. Usually it can be found in ports, next to the pears, and one of the most favorite places for sea bass is river deltas. This is my favorite fish recipe to prepare and I usually like to bake it in the oven with vegetables. 

Ingredients:

• Bass 500g /1.1 pounds/
• Onions 200g /7 oz/
• Eggplant 100g /3.5 oz/
• Zucchini 100g /3.5 oz/
• Button mushrooms 200g /7 oz/
• Tomatoes 100g /3.5 oz/
• Bell pepper 100g /3.5 oz/
• Potato 200g /7 oz/
• Olives 50g /1.7 oz/
• Olive oil 100ml / ½ cup/
• Garlic 1 clove
• 1 tablespoon tomato puree
• 1 Lemon juice
• Salt
• Pepper

Directions:

1.    Clean sea bass, season it with salt, pepper and lemon.

2.    Fry bass on both sides in the pan for 5 min, until it gets golden crust. 

3.    Cut all vegetables into small slices.

4.    Cook onion in a deep saucepan. Add eggplant, zucchini, mushrooms, paprika, olives and potatoes. When added, potatoes should be sliced ​​thin.

5.    In saucepan add garlic, salt, pepper and tomato puree. Then cook on medium heat for 15 minutes. 

6.    When vegetables are cooked, pour into a deep baking tray.

7.    Cover the top with tomato slices. Put the bass on vegetables and bake in oven for 15 min at 200 C /392 F/.

Calories: 670

Preparation time: 30 min  | Cook time: 45 min |  Serves: 8

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Did You Know? That three-quarter of fish which is caught in the whole world is being eaten, while the rest is used to make items such as glue, soap….  
      

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