Congrio salad with shrimps and pears

Delicious varieties of sea fish (congrio, sole, halibut) go well in salads with fresh vegetables and fruits, both common and exotic. Such dishes are perfect for a festive table.

Ingredients

• fish fillet (congrio) 400 g
• shrimp 100 g
• pear 2 pcs.
• green lettuce to taste
• orange juice 2 tbsp. spoons
• sesame oil 1 tbsp. a spoon
• chopped walnut 1 tbsp. a spoon
• pepper to taste
• salt to taste

Directions

1. Rinse the congrio fillet, boil in salted water, cool, cut into small pieces
2. Boil the shrimps in salted water, cool, peel, leaving the tails.
3. Wash lettuce leaves, dry, put on a dish.
4. Wash, core, peel and dice the pears.
5. Mix fish and pears, salt and pepper, put on lettuce leaves.
6. Drizzle with a mixture of orange juice and sesame oil.
7. Decorate the salad with shrimps and walnuts.