Filter
Reset
Sort ByRelevance
Chen
Poached salmon with rice and leek
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the rice in a large pan with plenty of water and salt al dente. Add the leeks for the last 3 minutes and simmer. Drain everything and let it stand out.
-
In the meantime, bring the wine to the boil with the stock cube, water and a knob of butter. Place the fish in and heat the heat source so that the liquid stays on the boil. Poach the fish in about 8 minutes.
-
Carefully remove the salmon from the pan and keep warm under a lid. Strain the moisture and boil it for a while. Serve the rice with the salmon and add some sauce.
-
40 minMain dishriso pasta, zucchini, low-fat smoked bacon strips, unsalted butter, wheat flour, semi-skimmed milk, grated mature 30 cheese,zucchini carbonara
-
55 minMain dishfresh carrots, garlic, mild olive oil, crumbly potato, lemon, fresh trout, dried tarragon, cut endive, unsalted butter,trout from the oven with endive stew
-
50 minMain dishsweet potato, mild olive oil, fresh sliced stew vegetables, medium sized egg, white cheese, salt, fresh kale,frittata soufflé with sweet potato
-
20 minMain dishcod fillet, salmon fillet, ginger, soy sauce, ketjapmarinademanis, Sesame seed, peanut oil, sesame oil, wok oil, peanut oil, root, garlic, coriander powder (ketoembar), cumin powder (djinten), sambal oelek, lemon juice, coriander,oriental steamed cod with carrot dip
Nutrition
535Calories
Sodium0% DV0g
Fat26% DV17g
Protein54% DV27g
Carbs21% DV64g
Fiber0% DV0g
Loved it