Grilled salmon with prawns, broccoli, cauliflower and whole-grain macaroni

45 min
Type of dish: Main course, Fish, Shellfish, Vegetables, Pasta
Temperature: Hot
Seasonal period: May, June, July, August, September
Allergens:
Crustacean
Crustacean
Fish
Fish
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
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
See Recipe
Onion 0.027 kg
Green leek 0.267 ud
Parsley 0.0 g
Fish heads and bones 0.107 kg
Water 0.4 l
See Recipe
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.