Warm fresh salmon salad
Allergens:
Ingredients for 5 portions
Calculate portions
Garlic, bulb
1.0 ud
Parsley
2.0 g
Carrots
0.5 kg
Runner beans
0.3 kg
Vine tomato
0.24 kg
Tartarian sauce
0.2 l
Plain flour
0.04 kg
Margarine
0.04 kg
Table salt
6.25 g
Fumet
1.0 l
Curly endive
0.1 ud
Purple curly endive
0.1 ud
Oakleaf lettuce
0.1 ud
Red chicory
0.1 ud
Rocket
10.0 g
Watercress
25.0 g
Radish
0.025 kg
Cherry tomato
0.05 kg
Vinegar
0.025 l
Table salt
2.5 g
Mayonnaise sauce
0.2 l
Eggs
0.75 ud
Capers in vinegar
2.5 g
Onion
0.038 kg
Gherkins in vinegar
0.013 kg
Parsley
0.004 g
Table salt
0.001 g
Elaboration
For the salmon: clean the salmon and cut into 3 x 1 cm lardons.
For the vegetable garnish:
- Boil the green beans and the carrots cut into julienne and the zucchini in small balls with their skin on.
- Peel, deseed and dice the tomatoes.
For the veloute with fumet.
For the bouquetiere of fresh vegetables.
For the basic vinaigrette.
- Chop the garlic and the parsley into brunoise.
- Chop the leek into thin julienne, dip in flour and fry.
SET UP
- Sautée the salted salmon in oil.
- Add 1 dl of veloute.
- Add the vegetables, cover and turn off the heat.
- Plate up in a deep plate.
- Place the seasoned bouquetiere of vegetables on one side.
- Decorate with the fried leeks.
Nutritional information (1 portion)
Energy
1360.78
kcal
Carbohydrates
49.84
g
Proteins
26.67
g
Lipids
114.6
g
Fiber
16.29
g
Saturates
17.04
g
Monounsaturated fatty acids
82.77
g
Polyunsaturated fatty acids
14.56
g
Cholesterol
184.85
mg
Calcium
346.07
mg
Iron
7.04
mg
Zinc
2.56
mg
Vitamin A
1625.82
ug
Vitamin C
136.47
g
Folic acid
359.5
ug
Salt (Sodium)
1447.99
mg
Sugars
38.5
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed