Origin of dish:
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Type of cooking:
No cooking needed
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients (serves 4):Method: Cook eggs for 10 minutes in boiling salted water.
Meanwhile, wash tomatoes and peel the half-cucumber. Slice the tomato and leave to dry out with two tablespoons of salt.
Peel and slice the onion thinly. Wash and cut pepper into quarters, removing seeds and white flesh. Dice, then wash and thinly slice fennel.
Once the eggs are cooked, run under cold water and peel. Roll the slices of fish tightly up on themselves and slice into ribbons.
Prepare a vinaigrette, with six tablespoons olive oil and white wine vinegar to taste. Season to taste. Wash the basil and chop finely. Peel garlic and press over a bowl.
Place all vegetables in a bowl, add vinaigrette and basil and toss. Slice eggs into quarters and arrange on top, along with olives and fish.
You can also use lemon juice in the vinaigrette if you don’t want to use vinegar.