Filter
Reset
Sort ByRelevance
Josiekana
Carrot-celeriac puree with roasted salmon
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200ºC.
-
Heat the stock and boil the carrot and celeriac for about 10 minutes.
-
Mix the olive oil with salt, pepper, oregano and rosemary and brush the salmon with it. Fry the salmon in an oven dish for about 14 minutes in the middle of the oven.
-
Drain the vegetables and crush them with the Italian herbs, chives, salt and pepper.
-
Serve the salmon with the vegetable puree. Nice with lime slices.
-
25 minMain dishwinter carrot, shallot, garlic, cumin seed, traditional olive oil, fusilli, press orange, white balsamic vinegar, feta, fresh fresh mint,pasta salad with feta, colored carrot and orange -
15 minMain dishwholegrain penne, fennel bulb, traditional olive oil, tomato frito, fish stock of tablet, romatomat, fresh parsley, ice shrimp,penne with tomatoes and shrimps -
80 minMain dishentrecotes, olive oil, garlic, shallots, light brown caster sugar, dried tarragon, Red port,entrecote chicago style -
30 minMain dishChinese coal, onion, yellow bell pepper, mixed mushroom, leeks, sunflower oil, garlic, sesame oil, fish stock, bean sprouts, peeled shrimp,shrimps and vegetables from the wok
Nutrition
525Calories
Sodium0% DV1.9g
Fat51% DV33g
Protein68% DV34g
Carbs6% DV17g
Fiber48% DV12g
Loved it