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.
-
30 minMain dishunbroken pork schnitzel, flour, potato wedge, garlic, paprika, olive oil, butter, lemon, fresh parsley, lemon,schnitzel with lemon butter sauce and paprika potatoes
-
25 minMain dishricotta, lemon, fresh Italian spice mix, Parmigiano Reggiano, wheat flour, medium sized egg, salt, unsalted butter,ricotta gnocchi
-
90 minMain dishflour, salt, cold butter or margarine, eggs (M), creme fraiche, pepper, grated emmentaler, grated Gruyère, tomatoes, Provencal herbs, olive oil, baking flour to pollinate, butter or margarine to grease,cheese quiche with provençal tomatoes
-
35 minMain dishbaby potatoes, celeriac, winter carrot, leeks, lemon, chicken broth tablet, chicken fillets, creme fraiche, celery,gentian waterzooi
Nutrition
535Calories
Sodium0% DV0g
Fat26% DV17g
Protein54% DV27g
Carbs21% DV64g
Fiber0% DV0g
Loved it