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JSHULER43
Grilled salmon trout fillet
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Ingredients
Directions
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Cut the salmon trout fillet into equal pieces and brush them with olive oil mixed with lemon juice. Sprinkle with sea salt and pepper.
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Mix the ingredients for the cucumber cream with salt and pepper to taste and set the cream aside.
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Heat a grill pan or non-stick frying pan and toast the salmon trout fillets 3-4 minutes per side. Put them on 4 plates.
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Form with 2 tablespoons of the cucumber cream quenelles (oval balls). Put them on the plates with the salmon. Garnish with lemon slices and sprig chive.
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45 minMain dishWhite bread, semi-skimmed milk, small onion, half-to-half-chopped, medium sized egg, salt, dried nutmeg, bread-crumbs, unsalted butter,grandmother's meatballs -
15 minMain dishBlack Angus citizen, traditional olive oil, chestnut mushrooms, luxury spelled sphere, fresh vegetable sprout pumpkin, oak leaf lettuce melange, Ketchup, baked onions,autumn burger -
30 minMain dishsomething crumbly potatoes, sliced red beets, Red onion, garlic, watercress, sunflower oil, salmon fillet, extra mild yogurt,baked salmon with beet-watercress stamp -
25 minMain dishbaby potatoes, sunflower oil, fresh green beans, Piccalilly, Elstar apple, fillet steak à la minute,grilled fillet steaks with apple, green beans and bantam
Nutrition
295Calories
Sodium0% DV0g
Fat31% DV20g
Protein50% DV25g
Carbs1% DV4g
Fiber0% DV0g
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