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Fennel stew with gravad laughter and shrimp
A tasty recipe. The main course contains the following ingredients: fish, potatoes (floury), fennel, salt, dried tomatoes in oil (pot), dill, gravad lachs (à 100 g), (Dutch) shrimp, milk, butter or margarine and (freshly ground) pepper.
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Ingredients
Directions
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Peel, wash and cut potatoes.
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Wash fennel and keep green.
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Cut fennel into quarters, remove hard core and cut fennel into small pieces.
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Cook in a large pan of potatoes with water and salt for about 20 minutes.
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Fry fennel for about 15 minutes in frying pan.
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Cut tomatoes into pieces.
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Chop mince and fennel green.
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Halve slices of salmon.
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Slice each slice about 1/2 tablespoon of prawns.
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Heat milk in microwave or pan.
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Drain potatoes and fennel, collect the cooking liquid from fennel.
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Pound potatoes with mashed potatoes.
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Add butter and milk.
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Add fennel, sundried tomatoes, fennel greens and dill and add some of the cooking liquid of fennel.
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Season with salt and pepper.
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Spread fennel stew over four plates and garnish with 'salmon florets'..
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Nutrition
380Calories
Sodium26% DV615mg
Fat18% DV12g
Protein48% DV24g
Carbs15% DV44g
Fiber36% DV9g
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