Fresh salmon warm salad
Ingredients for 5 portions
Calculate portions
Garlic, bulb
1.0 ud
Parsley
2.0 g
Vine tomato
0.24 kg
Tartarian sauce
0.2 l
Plain flour
0.04 kg
Margarine
0.04 kg
Table salt
0.006 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
Para el salmón: limpiar el salmón y cortarlo en lardones de 3 x1 cm.
Para las verduras de guarnición:
- Cocer a la inglesa las vainas y las zanahorias en juliana y el calabacín en bolitas con piel.
- Pelar, despepitar y cortar en daditos los tomatitos.
Para la veloute con fumet.
Para el bouquet de verduras.
Para la vinagreta básica.
- Picar ajo y perejil en brunoise.
- Picar puerro en juliana fina, pasar por harina y freír.
MONTAJE
- Saltear en el aceite el salmón, previamente salado.
- Añadir 1 dl de veloute.
- Echar la verdura, tapar y apagar el fuego. Poner a punto.
- Emplatar en un plato hondo.
- Colocar en un lado el bouquet de verduras aliñado.
- Decorar con el puerro frito.
Nutritional information (1 portion)
Energy
1690.39
kcal
Carbohydrates
81.95
g
Proteins
42.43
g
Lipids
126.35
g
Fiber
29.34
g
Saturates
18.86
g
Monounsaturated fatty acids
84.8
g
Polyunsaturated fatty acids
16.08
g
Cholesterol
207.7
mg
Calcium
612.85
mg
Iron
12.1
mg
Zinc
4.06
mg
Vitamin A
2141.62
ug
Vitamin C
233.3
g
Folic acid
687.59
ug
Salt (Sodium)
913.03
mg
Sugars
69.88
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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