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
-
30 minMain dishpotatoes (steady), leeks, butter, beef finches, dairy spread chives,leeks with chive cream and beef finches
-
30 minMain dishcrumbly potato, oil, minced meat, curry powder, onion, winter carrot, laurel leaf, fresh celery leaves, cheese,gratinated carrot dish with curry beef
-
25 minMain dishpenne, Broccoli, Cherry tomatoes, black olives without pit, tuna pâté, mayonnaise, lemon juice, capers,Pastasalad with tuna
-
15 minMain dishwhite pistolets, pesto alla genovese, Mozzarella, grilled casseler rib, olive oil,panini with casselerrib and pesto
Nutrition
550Calories
Sodium18% DV440mg
Fat51% DV33g
Protein52% DV26g
Carbs12% DV35g
Fiber16% DV4g
Loved it