Salmon and mixed vegetable stew
Allergens:
Ingredients for 5 portions
Calculate portions
Salmon
1.25 kg
Patata
0.675 kg
Cherry tomato
0.15 kg
Natural mushrooms
0.25 kg
Shallots
0.15 kg
Frozen cauliflower
0.15 kg
Table salt
2.5 g
Brown stock
1.0 l
Creamed corn
0.04 kg
Mesclun lettuce mix
150.0 g
Spring onions
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
513.95
kcal
Carbohydrates
32.29
g
Proteins
36.39
g
Lipids
25.49
g
Sugars
12.57
g
Salt (Sodium)
6035.38
mg
Folic acid
139.6
ug
Vitamin C
43.85
g
Vitamin A
232.01
ug
Zinc
2.07
mg
Iron
3.33
mg
Calcium
133.25
mg
Cholesterol
95.25
mg
Polyunsaturated fatty acids
3.5
g
Monounsaturated fatty acids
10.18
g
Saturates
5.97
g
Fiber
6.01
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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