40 min
Type of dish: Salads, Fish
Temperature: Warm
Seasonal period: All year
Allergens:
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Sulfites
Sulfites
Elaboration

For the salmon: clean the salmon and cut into 3 x 1 cm lardons.

For the vegetable garnish:

  • Boil the green beans and the carrots cut into julienne and the zucchini in small balls with their skin on.
  • Peel, deseed and dice the tomatoes.

For the veloute with fumet.   

For the bouquetiere of fresh vegetables.

For the basic vinaigrette.

  • Chop the garlic and the parsley into brunoise.
  • Chop the leek into thin julienne, dip in flour and fry.

SET UP

  • Sautée the salted salmon in oil.
  • Add 1 dl of veloute.
  • Add the vegetables, cover and turn off the heat.
  • Plate up in a deep plate.
  • Place the seasoned bouquetiere of vegetables on one side.
  • Decorate with the fried leeks.
Nutritional information (1 portion)
Sugars 21.17 g
Salt (Sodium) 1476.66 mg
Folic acid 171.27 ug
Vitamin C 88.4 g
Vitamin A 1434.16 ug
Zinc 1.84 mg
Iron 4.54 mg
Calcium 195.94 mg
Cholesterol 138.7 mg
Polyunsaturated fatty acids 12.87 g
Monounsaturated fatty acids 75.53 g
Saturates 15.39 g
Fiber 9.06 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.