Grenadier and green peas salad

The dressing ingredients: 50 g butter, one raw yolk, salt, sugar, 1 teaspoon of 3% vinegar, 50 g cream.

Ingredients : 200 g fish, spices, savory herbs, 100 g canned green peas, 30 g carrots, 20 g vinegar and vegetable oil mixture, 20 g tomatoes, dill.

To make the dressing : rub the yolk with salt, sugar and vinegar; add butter chopped into small pieces. In boiling water bath, heat until creamy mixture while stirring, allow to cool, and add beaten-up cream.

Put into the fridge for an hour; then add the dressing, mix carefully, arrange into a salad bowl, and decorate with tomato slices and dill. 

Cut scaled and eviscerated fish into pieces and boil in water with salt, onion, spices, and greens. Skin the boiled fish, take out bones, and cut into smaller pieces. Add green peas, boiled carrots cut into small cubes, and pour in vinegar and vegetable oil mixture.

Cut scaled and eviscerated fish into pieces and boil in water with salt, onion, spices, and greens.

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