Grilled salmon with prawns, broccoli, cauliflower and whole-grain macaroni
Allergens:
Ingredients for 5 portions
Calculate portions
Salmon
1.25 kg
Langoustine
0.15 kg
Orellana Mushrooms
0.25 kg
Broccoli
0.375 kg
Cauliflower
0.5 kg
macarrón integral
0.3 kg
Table salt
5.0 g
Extra virgin olive oil
0.05 l
Fumet
0.4 l
Tomato sauce
0.05 l
Creamed corn
0.015 kg
Onion
0.017 kg
Garlic, bulb
0.027 ud
Green pepper
0.01 kg
Diced tomato
0.067 kg
Sunflower oil
0.002 l
Table salt
0.023 g
Sugar
0.0 kg
Elaboration
- Preparing fish. Ration, 150 g per ration.
- Fumet.
- Clean and separate the florets. Steam bake them.
- Cut the mushrooms into strips and soften.
- Boil the pasta, add some oil and set aside.
- Sauté the prawns and set aside.
- With the help of some fumet scrape the bottom of the pan to degrease it and add to a pot of fumet. Give some colour using the tomato sauce.
- Thicken with diluted cornflour and add salt.
- Grill the salmon.
ASSEMBLY
- Warm up the pasta, the broccoli, the cauliflower and the mushrooms in the oven.
- Warm up the sauce.
- Place the salmon and the prawns next to the vegetables and the pasta. Pour sauce over the top.
Nutritional information (1 portion)
Energy
730.02
kcal
Carbohydrates
55.51
g
Proteins
47.27
g
Lipids
32.81
g
Fiber
13.01
g
Saturates
5.62
g
Monounsaturated fatty acids
16.19
g
Polyunsaturated fatty acids
4.99
g
Cholesterol
111.95
mg
Calcium
221.03
mg
Iron
4.88
mg
Zinc
2.74
mg
Vitamin A
133.03
ug
Vitamin C
121.3
g
Folic acid
241.03
ug
Salt (Sodium)
637.63
mg
Sugars
15.0
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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