1/2 cup of dry vermouth
1/2 cup of chopped onion
1 sprig of parsley
1 bay leaf
salt and pepper to taste
1/2 kg of swordfish cut in half
1 cup of mayonnaise
1/4 cup of chopped parsley
1/2 cup of spinach leaves
1/4 cup of green shallot
lettuce leaves
1/2 cup of dry vermouth
1/2 cup of chopped onion
1 sprig of parsley
1 bay leaf
salt and pepper to taste
1/2 kg of swordfish cut in half
1 cup of mayonnaise
1/4 cup of chopped parsley
1/2 cup of spinach leaves
1/4 cup of green shallot
lettuce leaves
Soak the vermouth with onion, parsley, and bay leaf, to taste
Add salt and pepper to taste
Add the swordfish and cook slowly for 5 minutes, stirring occasionally
Drain and cool
While that's happening, mix the mayonnaise with the remaining ingredients
Place the swordfish in a salad bowl lined with lettuce
Cover with the mayonnaise
Refrigerate for 4 to 6 hours.
