40 min
Type of dish: Salads, Fish
Temperature: Warm
Allergens
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Sulfites
Sulfites
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)
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 345.71 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) 962.85 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.