Grilled salmon with prawns, broccoli, cauliflower and whole-grain macaroni

45 min
Temperature: Hot
Allergens
Crustacean
Crustacean
Fish
Fish
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Salmon 1.25 kg
Langoustine 0.15 kg
Broccoli 0.375 kg
Cauliflower 0.5 kg
macarrón integral 0.3 kg
Fumet 0.4 l
Tomato sauce 0.05 l
Creamed corn 0.015 kg
Onion 0.027 kg
Green leek 0.267 ud
Parsley 0.0 g
Fish heads and bones 0.107 kg
Water 0.4 l
Elaboration
  • Preparing fish. Ration, 150 g per ration.
  • Fumet.
  • Clean and separate the florets. Steam bake them.
  • Cut the mushrooms into strips and soften.
  • Boil the pasta, add some oil and set aside.
  • Sauté the prawns and set aside.
  • With the help of some fumet scrape the bottom of the pan to degrease it and add to a pot of fumet. Give some colour using the tomato sauce.
  • Thicken with diluted cornflour and add salt.
  • Grill the salmon.

ASSEMBLY

  • Warm up the pasta, the broccoli, the cauliflower and the mushrooms in the oven.
  • Warm up the sauce.
  • Place the salmon and the prawns next to the vegetables and the pasta. Pour sauce over the top.
Nutritional information (1 portion)
Fiber 13.01 g
Saturates 5.62 g
Monounsaturated fatty acids 16.19 g
Polyunsaturated fatty acids 4.99 g
Cholesterol 111.95 mg
Calcium 221.03 mg
Iron 4.88 mg
Zinc 2.74 mg
Vitamin A 133.03 ug
Vitamin C 121.3 g
Folic acid 241.03 ug
Salt (Sodium) 635.81 mg
Sugars 14.99 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.