Filter
Reset
Sort ByRelevance
Ofspring81
Leek-fishragout with salad
Ragout pans filled with a ragout of leek and salmon fillet in bechamel sauce, with a salad of cherry tomatoes, cucumber and butter lettuce.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 220 ° C.
-
When preheating, preheat the piecooks in the oven for about 15 minutes.
-
In the meantime, heat the oil in a skillet and fry the leek for 2 minutes on a high heat.
-
Pour in the milk and add the sauce mix while stirring.
-
Bring to the boil while stirring and let the ragout boil for 5 minutes on low heat.
-
Meanwhile, cut the salmon into 2 cm cubes.
-
Halve the tomatoes.
-
Cut the cucumber into slices.
-
After 4 minutes, add the salmon cubes to the ragout.
-
Let the ragout cook for 1 min. Until it has the desired thickness. Season with (freshly ground) pepper and possibly salt.
-
Mix the lettuce, tomato, cucumber and dressing.
-
Divide the ragout over the pies and serve with the salad.
Blogs that might be interesting
-
20 minMain dishpuff pastry, egg, tartar, liquid baking product, green pesto, Red Pesto, Mozzarella,tartar with puff pastry cover -
45 minMain dishWhite wine vinegar, granulated sugar, cucumber, lemon, mayonnaise, Red pepper, parsley plant, garlic, pickle, capers, traditional olive oil, Sandwiches, white tuna steak, medium sized egg, shallot, fresh chives, bread-crumbs, traditional olive oil, head of iceberg lettuce, tomato,bart van olphens tuna burger -
110 minMain dishnutmeg, pepper and salt, butter, sprouts, Apple, floury potatoes, minced beef, bread-crumbs, milk, egg, garlic, traffic light paprika,Brussels sprout stew with mega meat loaf -
45 minMain dishMussels, olive oil, shallots, dry white wine, celeriac, whipped cream, pangasius fillet, fresh parsley,mussel soup with celeriac
Nutrition
550Calories
Sodium18% DV440mg
Fat51% DV33g
Protein52% DV26g
Carbs12% DV35g
Fiber16% DV4g
Loved it