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Leek stew with baked salmon and beer sauce
Stew of fennel and leek with fresh salmon fillet and a sauce of Texel beer, milk and cream.
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Ingredients
Directions
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Peel the potatoes, cut into equal pieces and bring them into a pan of water with salt to the boil. Cook the potatoes in 20 minutes until done.
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In the meantime, remove the bottom and the hard core of the fennel bulb. Cut the fennel into cubes of 1 cm.
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Cut the leeks into rings, wash them and let them drain. Heat the butter in a frying pan and fry the fennel 5 minutes on medium heat.
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Add the water after 3 minutes. Add the leek and cook for another 5 minutes.
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Meanwhile, cut the shallot. Heat the butter in a saucepan and fry the shallot for 2 min.
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Add the beer and simmer for 2 minutes on low heat. Add the whipped cream and reduce to a sauce thickness (approx. To ⅓).
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Season with pepper and salt.
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Meanwhile, pour the potatoes and put them back in the pan. Heat the butter with the milk and add to the hot potatoes.
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Stamp with puree pestle. Stir in the fennel and leek and season with salt and pepper.
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Dab the salmon fillets dry with kitchen paper. Heat the rest of the butter in a frying pan and fry the salmon fillets for 3 minutes on a high heat on the skin side.
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Turn down the heat, gently fry the salmon fillets and bake for another 2 minutes on the other side.
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Slice the parsley. Mix half of the parsley through the stew and the other half through the sauce.
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Divide the stew over the plates. Put the salmon on it and spoon the sauce over it.
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Nutrition
760Calories
Sodium15% DV360mg
Fat77% DV50g
Protein58% DV29g
Carbs15% DV45g
Fiber32% DV8g
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