Salmon and mixed vegetable stew
Allergens:
Ingredients for 5 portions
Calculate portions
Salmón
1.25 kg
Patata
0.675 kg
Tomate cherry
0.15 kg
Champiñón
0.25 kg
Chalota
0.15 kg
Frozen cauliflower
0.15 kg
Mantequilla
0.025 kg
Azúcar
0.025 kg
Sal
2.5 g
Brown stock
1.0 l
Creamed corn
0.04 kg
Lechugas variadas
150.0 g
Cebolletas
0.5 ud
Elaboration
The following dishes are necessary for this recipe:
- Brown stock thickened with corn flour, 30 g/l.
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)
Energy
608.39
kcal
Carbohydrates
46.62
g
Proteins
39.65
g
Lipids
25.82
g
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.
Needed recipes
-
Type of dish
- Juices, milkshakes and beverages
- Beers
- Coffee, chocolate and infusion
- Cocktails
- Sándwich
- Pastries
- Salads
- Dessert
- Pizzas, patty
- Ice creams and sorbets
- Finger foods
- Shellfish
- Breakfasts and brunch
- Legumes
- Birds
- Bread and pastries
- Soups and creams
- Meats
- Burguers
- Pasta
- Main course
- Fish
- Rices
- Vegetables
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- 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