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Sephardi Jessi
Asparagus with salmon and mashed potatoes
Nice recipe for spring. Salmon with mashed potatoes and asparagus.
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Ingredients
Directions
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Peel and cut the potatoes into pieces. Cook them in little water with salt in 20-25 minutes.
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Clean the asparagus. Halve the lemon and cut 2 slices of it. Squeeze out the rest of the lemon.
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In a wide pan, bring a layer of water with the butter, lemon slices, mace and some salt to the boil. Put the asparagus in and cook gently for 10 minutes.
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Turn off the heat, leave the asparagus covered for another 5-10 minutes in the water.
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Drain the potatoes, steam dry in the pan and then stamp until not too fine puree.
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Beat the egg. Stir in the egg, the whipped cream, the lemon juice and the butter. Cut the chives into pieces.
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Beat the puree lightly with a whisk and scoop half of the chives. Keep the puree warm until use. Melt the rest of the butter.
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Take the asparagus with a skimmer from the pan and roll it per piece or two in salmon fillet.
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Spread the asparagus over the plates and pour some melted butter over it. Spoon the puree next to it. Sprinkle with the rest of the chives.
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Nutrition
745Calories
Sodium37% DV885mg
Fat83% DV54g
Protein50% DV25g
Carbs13% DV40g
Fiber32% DV8g
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