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Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
Combine the red cabbage with a little peanut oil in a bowl and leave to steep for approx. 10 mins. Peel the mango, slice the flesh away from the sides of the flat stone and cut into approx. 1 cm cubes. Combine the mango with the coriander and the cabbage.
| Serve: | Place one serving ring on each plate, spoon in the salad and press down lightly. Immediately remove the serving rings, garnish the salad with a few bits of chopped coriander and, if liked, some slices of mango, with the Filet de Canard séché (dried duck breast) alongside. |
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How-tos
Cutting a mango
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