Halibut Rice Salad

Product :saffron
Category : starters
Nº of Portions :4
Origin : -
Source : From the book ?WILD ABOUT SAFFRON?

Method :
Steep threads in vinegar 20 minutes. Poach fish, cool. Mix together rest of the ingredients except rice, olives and orange. When fish is cooled completely, flake with a fork. Mix with all remaining ingredients.
Advice :
4 cups of prepared brown saffron rice (1L)
˝ teaspoon saffron threads
8 tablespoons virgin olive oil
3 tablespoons white wine vinegar
4 tablespoons parsley, chopped
1 orange, cut into bite size pieces
2 cloves garlic, pressed
1 teaspoon honey
1 teaspoon lemon juice
1 teaspoon mustard
Salt and pepper
˝ cup sliced, pitted large black olives (75g)

Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

web maps