Ingredients

Title Value
1. Asparagus 150 gram
2. Trout 150 gram
3. Tomatoes 1 PC.
4. Carrot 1 PC.
5. Bell pepper 1 PC.
6. Soy sauce 2 tbsp
7. Spice 1 Tsp
8. Vegetable oil 2 tbsp
9. Garlic 1 clove

Cooking

1 . Stage

Place the dried asparagus in a deep container and pour hot water over it. Leave for 2 hours. Toss the soaked asparagus in a colander. Peel and grate carrots on a fine grater. Crush the garlic with a garlic press. Cut fuchsia into 1.5-2 cm pieces, mix with carrots and garlic.

1. Stage. Place the dried asparagus in a deep container and pour hot water over it. Leave for 2 hours. Toss the soaked asparagus in a colander. Peel and grate carrots on a fine grater. Crush the garlic with a garlic press. Cut fuchsia into 1.5-2 cm pieces, mix with carrots and garlic.

2 . Stage

Heat vegetable oil and pour it over the asparagus. Add spices and soy sauce. Stir well. Let it marinate in the refrigerator for 2-3 hours.

1. Stage. Heat vegetable oil and pour it over the asparagus. Add spices and soy sauce. Stir well. Let it marinate in the refrigerator for 2-3 hours.

3 . Stage

Cut the tomato and bell bell pepper into equal cubes. Slightly salted trout or any other red fish (salmon, sockeye) cut into small pieces.

1. Stage. Cut the tomato and bell bell pepper into equal cubes. Slightly salted trout or any other red fish (salmon, sockeye) cut into small pieces.

4 . Stage

Combine asparagus, tomatoes, bell peppers and trout in a bowl. If not salty enough, the salad can be dressed with soy sauce.

1. Stage. Combine asparagus, tomatoes, bell peppers and trout in a bowl. If not salty enough, the salad can be dressed with soy sauce.