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Dan Anderson
Lettuce-pea stew with salmon
A tasty recipe. The main course contains the following ingredients: fish, potatoes (floury), garden peas (extra fine (450 g, frozen)), wild pink salmon (418 g), crème fraîche (light French herbs (205 g)), red onion (very finely chopped) and lamb's lettuce (75 g).
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Ingredients
Directions
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Peel the potatoes, cut into equal pieces and cook for 20 minutes until tender. Boil the peas in a bottom of water with salt in 5 minutes until al dente.
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Remove the bones and skin from the salmon and divide the fish into pieces.
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Drain the potatoes, add the crème fraîche and stamp with the puree mash to a smooth puree. Spoon the onion, peas, salmon and finally the lamb's lettuce. Add pepper and salt and serve.
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Nutrition
620Calories
Sodium10% DV245mg
Fat23% DV15g
Protein76% DV38g
Carbs26% DV78g
Fiber16% DV4g
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