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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.
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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When preheating, preheat the piecooks in the oven for about 15 minutes.
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In the meantime, heat the oil in a skillet and fry the leek for 2 minutes on a high heat.
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Pour in the milk and add the sauce mix while stirring.
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Bring to the boil while stirring and let the ragout boil for 5 minutes on low heat.
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Meanwhile, cut the salmon into 2 cm cubes.
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Halve the tomatoes.
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Cut the cucumber into slices.
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After 4 minutes, add the salmon cubes to the ragout.
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Let the ragout cook for 1 min. Until it has the desired thickness. Season with (freshly ground) pepper and possibly salt.
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Mix the lettuce, tomato, cucumber and dressing.
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Divide the ragout over the pies and serve with the salad.
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Nutrition
550Calories
Sodium18% DV440mg
Fat51% DV33g
Protein52% DV26g
Carbs12% DV35g
Fiber16% DV4g
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