Ensalada De Pescado

Preparation:

Preparation: The fish boiled in a court-bouillon (with bay leaf, thyme, onion and vinegar), or recovered, is crumbled by mixing onion slices and pitted green olives. In a salad bowl, arrange the leaves of Roman salad (or lettuce) on which the previous mixture is placed. The condiment in Spain is generally dosed by individual diners and consists of a drizzle of oil, vinegar, pepper and salt.