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Name: Rock Lobster And Smoked Ocean Trout Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 Green zucchini; 1/2 c olive oil; 1 Cooked rock lobster; 1 Continental cucumber; salt and pepper to taste; 1 Yellow zucchini; 2 Limes; juiced; 1 tb Palm sugar; 100 g Tatsoi leaves; 1 Carrot; 400 g Smoked ocean trout

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INGREDIENTS

1 Green zucchini
1/2 c olive oil
1 Cooked rock lobster
1 Continental cucumber
salt and pepper ; to taste
1 Yellow zucchini
2 Limes; juiced
1 tb Palm sugar
100 g Tatsoi leaves
1 Carrot
400 g Smoked ocean trout

INSTRUCTIONS

Remove the meat from the tail of the rock lobster, slice finely and set aside (demonstration in class will show you how this is done). Cut the smoked ocean trout into thin strips and also set aside Slice the cucumber in half, length ways and scoop out and discard the seeds. Slice on a mandolin or "V- slicer"*, to make strips resembling fettuccine. Peel the carrot and slice in the same manner as the cucumber. Keeping the zucchini whole, also slice them length ways into long thin strips. Mix the lobster, ocean trout, vegetables and tatsoi leaves together. For the dressing, heat the lime juice and dissolve the palm sugar. Pour into a bowl and whisk in the olive oil until the mixture is thick and the oil has emulsified with the lime juice. Season with salt and pepper and mix this through the salad ingredients. Arrange the salad in an attractive platter and serve. Per serving: 1026 Calories (kcal); 108g Total Fat; (91% calories from fat); 2g Protein; 21g Carbohydrate; 0mg Cholesterol; 28mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Rock Lobster And Smoked Ocean Trout Salad

1 Green zucchini
1/2 c olive oil
1 Cooked rock lobster
1 Continental cucumber
 salt and pepper to taste
1 Yellow zucchini
2 Limes; juiced
1 tb Palm sugar
100 g Tatsoi leaves
1 Carrot
400 g Smoked ocean trout

Remove the meat from the tail of the rock lobster, slice finely and set  aside (demonstration in class will show you how this is done). Cut the  smoked ocean trout into thin strips and also set aside    Slice the cucumber in half, length ways and scoop out and discard the  seeds. Slice on a mandolin or "V- slicer"*, to make strips resembling  fettuccine. Peel the carrot and slice in the same manner as the cucumber.  Keeping the zucchini whole, also slice them length ways into long thin  strips.    Mix the lobster, ocean trout, vegetables and tatsoi leaves together.    For the dressing, heat the lime juice and dissolve the palm sugar. Pour  into a bowl and whisk in the olive oil until the mixture is thick and the  oil has emulsified with the lime juice. Season with salt and pepper and mix  this through the salad ingredients.    Arrange the salad in an attractive platter and serve.        Per serving: 1026 Calories (kcal); 108g Total Fat; (91% calories from fat);  2g Protein; 21g Carbohydrate; 0mg Cholesterol; 28mg Sodium Food Exchanges:  0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 21      1/2    Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1295g)
Recipe Makes: 1 servings

Calories: 421
Calories from Fat: 254 (60%)

Amt Per Serving		% DV

	Total Fat 28.2g	38 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 19.8g
	Polyunsanturated Fat 3.3g
Cholesterol 0mg		0 %
Sodium 244.4mg		8 %
Potassium 1703.4mg		45 %
Total Carbohydrate 42.6g		13 %
	Dietary Fiber 7.5g	30 %
	Sugars, other 35.1g
Protein 7.3g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 421

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