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Daniel Tan
Creamy chicory dish with salmon
Oven dish with chicory, potatoes, crème fraiche, dill and pink salmon.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel the potatoes and boil them in water with salt in 20 minutes until done.
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Cut the underside of the stalk chicory and cut the chicory in half. Remove the hard core and then cut it into strips of 2 cm.
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Heat the oil in a frying pan and fry the chicory in 6 minutes until al dente. Scoop occasionally.
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Stir in the crème fraîche and season with salt and pepper.
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Drain the potatoes and collect the cooking liquid. Stir the potatoes with sufficient cooking water to a smooth puree.
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Add the dill and season with salt and pepper.
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Let the salmon drain. Remove the skin and the bones from the salmon and divide into pieces.
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Grease the oven dish with oil. Divide the chicory over the bottom of the greased oven dish.
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Place the salmon between the chicory and cover with the mashed potatoes. Make a nice pattern in the mash with a fork and drizzle with the rest of the oil.
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Place the dish in the middle of the oven and bake until light brown and done for about 30 minutes.
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Nutrition
600Calories
Sodium14% DV330mg
Fat37% DV24g
Protein60% DV30g
Carbs20% DV61g
Fiber28% DV7g
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