Russian salad with boiled fish
This simple and very simple dish I often cook in those days, when the time disastrously on what is missing, but the need hearty and tasty meal. After all, this salad of boiled fish in addition to wonderful taste, and yet very high-calorie. And the rule of "little sёl - many received" applies to him as well as possible.
That's why today I will prepare this salad of boiled fish, and you'll see how easy it is.
700 grams (or so) put any white fish stew. But do not lose it in cold water and put it on the stove, and we place only in a boiling water, which put a teaspoon of salt. And fish, regardless of its type and "mokrosti" is not fed with water, and is cooked faster.
Cook it is not under the hood, and reduce heat, then drain all the water. To me, this process always reminds cooking pasta, as does even time (10 minutes after boiling), from him is no different.
Now give it to cool separated from the skin, bones and fins and understand (or cut, depending on the selected varieties of fish) into small pieces.
Three chicken eggs to cook hard-boiled. As usually, 12 minutes after boiling, and then cool the well in running water. And to even cracked egg when cooking is not leaked, put in water a teaspoon of common salt.
Enjoy your appetite.