Name: Holiday cocktail salad with morels sauce
Yield: 1
Ingredients: Rice - 20 gram; Beet - 10 gram; Mushrooms - 20 PC.; Bulb onions - 1/2 PC.; Dry white wine - 100 gram; Creamy - 200 gram; Vegetable oil - 1 tbsp; Fish - 10 gram; Processed cheese - 20 gram; Chinese cabbage - 10 gram; Chicken egg - 1/2 PC.; Salt - 1/2 PC.

Holiday cocktail salad with morels sauce

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Ingredients for - Holiday cocktail salad with morels sauce

1. Rice - 20 gram

2. Beet - 10 gram

3. Mushrooms - 20 PC.

4. Bulb onions - 1/2 PC.

5. Dry white wine - 100 gram

6. Creamy - 200 gram

7. Vegetable oil - 1 tbsp

8. Fish - 10 gram

9. Processed cheese - 20 gram

10. Chinese cabbage - 10 gram

11. Chicken egg - 1/2 PC.

12. Salt - 1/2 PC.

How to cook deliciously - Holiday cocktail salad with morels sauce

1. Stage

Rice is washed, put to boil, after boiling boil on low heat for 20-25 minutes.

2. Stage

Preparing the sauce from the morels. Wash the morels well under running water, but do not soak them, because they will take up a lot of water. Boil in plenty of water for 15 minutes, drain the water, rinse under running water. You need to boil the mushrooms because fresh morels have poisonous acid, and it disappears when boiled. For the sauce, I took only the caps of mushrooms, and after cooking, I finely chopped them. I shredded the onions and fried them in the sunflower oil until they become soft, then added the mushrooms to the onions and fried them well. Next, I poured white dry wine into the pan, simmered under a lid to let the wine smell evaporate, then poured the cream. I boiled the sauce to half of its volume.

1. Stage. Holiday cocktail salad with morels sauce: Preparing the sauce from the morels. Wash the morels well under running water, but do not soak them, because they will take up a lot of water. Boil in plenty of water for 15 minutes, drain the water, rinse under running water. You need to boil the mushrooms because fresh morels have poisonous acid, and it disappears when boiled. For the sauce, I took only the caps of mushrooms, and after cooking, I finely chopped them. I shredded the onions and fried them in the sunflower oil until they become soft, then added the mushrooms to the onions and fried them well. Next, I poured white dry wine into the pan, simmered under a lid to let the wine smell evaporate, then poured the cream. I boiled the sauce to half of its volume.

3. Stage

I let the sauce cool a bit and ran it through the blender. I couldn't help but cut a slice of bread, spread the sauce on it, and enjoyed it!

1. Stage. Holiday cocktail salad with morels sauce: I let the sauce cool a bit and ran it through the blender. I couldn't help but cut a slice of bread, spread the sauce on it, and enjoyed it!

4. Stage

Now let's prepare the ingredients for the cocktail salad. Let's chop the Peking cabbage.

5. Stage

Slice cooked beets into strips. Finely chop the green and red cheese. Cut the egg into six pieces. Slice the lightly salted trout into strips.

1. Stage. Holiday cocktail salad with morels sauce: Slice cooked beets into strips. Finely chop the green and red cheese. Cut the egg into six pieces. Slice the lightly salted trout into strips.

6. Stage

Now let's make a cocktail salad. At the bottom we put the shredded Peking cabbage. Next layer - beets in strips. Then a layer of rice. Then trout, rice, beet, red and green cheese. Put three egg slices on top. Pour the sauce in a saucepan, let everyone decide how much of it he/she wants! And now admire the result!