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Irma Nippert
Fennel steak with salmon
A tasty Dutch recipe. The main course contains the following ingredients: fish, crumbly potatoes, fennel tubers (in pieces), salmon fillet (in 4 equal pieces), cherry tomatoes (on the branch (250 g)), crème fraîche (125 ml) and nutmeg.
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Ingredients
Directions
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Preheat the oven to 170 ° C. Peel the potatoes and cut into equal pieces. Cook with the fennel in water for 20 minutes with salt.
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Meanwhile, put the salmon and cherry tomatoes in the baking dish. Sprinkle generously with pepper and cover with aluminum foil. Bake for about 20 minutes in the middle of the oven.
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Drain the potatoes and fennel and put them back in the pan. Stamp coarse with the puree tamper. Stir in the crème fraîche and add the nutmeg and pepper and salt.
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Divide the stew, salmon and cherry tomatoes over 4 plates and serve.
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Nutrition
450Calories
Sodium8% DV195mg
Fat31% DV20g
Protein44% DV22g
Carbs15% DV45g
Fiber28% DV7g
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