Fish salad with rice and saffron

Required products:

400 g leonella - fillet

1 glass figure

3 anchovy fillets

3 glass the meat broth

1/2 tsp. saffron

2 tbsp. lemon juice

1 onion - head

1/2 PCs lemon

40 g black olives, pitted

2 tbsp. mayonnaise
some mayonnaise to choose? we'll show

4 tbsp. sour cream

4 PCs tomatoes

1 PCs Bay leaf

2 clove - Bud

1 tsp. fennel seeds

3 tbsp. capers

1 tsp. vinegar 3%

1/2 tsp. turmeric powder

salt - to taste

the leaves of green salad

Rice wash and boil, adding 10 minutes before end of cooking saffron. Then drain in a colander and cool.

Lemonjello wash with cold water, cut into cubes, sprinkle with lemon juice, a little salt and leave for 10 minutes.

The broth bring to a boil, put in the onion, Bay leaf, cloves, fennel seeds and sliced lemon. Boil on low heat for 3 minutes, add fish and cook at low boil for 10 minutes. The fish, remove from the broth, drain and cool.

Tomatoes, wash and cut into slices.

For the sauce, anchovy fillets chopped together with capers and olives. Mayonnaise, sour cream, vinegar and turmeric whisk, mix it with chopped anchovies, salt and mix well.

Prepared products put on the lettuce leaves and season the sauce.