75 min
Type of dish: Fish, Vegetables
Temperature: Hot
Allergens
Fish
Fish
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Salmon 1.25 kg
Patata 0.675 kg
Shallots 0.15 kg
Frozen cauliflower 0.15 kg
Butter 0.025 kg
Sugar 0.025 kg
Table salt 2.5 g
Brown stock 1.0 l
Creamed corn 0.04 kg
Spring onions 0.5 ud
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.6 ud
Bones 0.3 kg
Red wine 0.05 l
Water 1.0 l
Elaboration

The following dishes are necessary for this recipe:

For the salmon stew:

  • Sear the salmon pieces on the griddle or in a pan.
  • Glaze the shallots with water, sugar and butter covered in a low and wide pan. When they soften remove the lid and brown. Set aside.
  • Stew the mushrooms covered with a little fat.
  • Steam the cauliflower.

HOW TO SERVE

  • Place the salmon pieces, mushrooms, potatoes, shallots, cauliflower and cherry tomatoes on a baking tray.
  • Pour the thickened brown stock and bake at 165 ºC in a dual function oven.
  • Plate up the stew with a salad bouquet and chives chopped into julienne.
Nutritional information (1 portion)
Fiber 12.51 g
Saturates 6.18 g
Monounsaturated fatty acids 10.18 g
Polyunsaturated fatty acids 3.93 g
Cholesterol 95.25 mg
Calcium 263.72 mg
Iron 5.56 mg
Zinc 2.64 mg
Vitamin A 389.69 ug
Vitamin C 87.05 g
Folic acid 305.93 ug
Salt (Sodium) 473.34 mg
Sugars 27.4 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.