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Rice dish with wild salmon and fennel
 
 
4 ServingsPTM20 min

Rice dish with wild salmon and fennel


A tasty recipe. The main course contains the following ingredients: fish, fennel, olive oil, onion (finely chopped), rice (white (bag a 1 kg)), vegetable stock, roma tomatoes, red salmon (game (213 g)) and Gouda cheese (mature ground (bag a 175 g)).

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Directions

  1. Cut the fennel bulb into strips and keep the green of the fennel.
  2. Bring 800 ml of water to the boil.
  3. Heat the oil in a frying pan and fry the onion and the fennel golden brown.
  4. Add the rice and fry it glassy.
  5. Pour in the water, crumble the bouillon tablets above and stir until the tablets are dissolved.
  6. Cover the pan, put it on a low heat and let the rice and the fennel cook in 15 minutes.
  7. Scoop occasionally.
  8. Cut the tomatoes into cubes, remove the moisture and the seeds.
  9. Cut the fennel green fine.
  10. Divide the salmon into pieces.
  11. Spoon the tomatoes, fennel-greens, salmon and cheese into the rice and warm for another 5 minutes.
  12. Divide the rice dish over 4 plates..


Nutrition

630Calories
Sodium19% DV465mg
Fat31% DV20g
Protein58% DV29g
Carbs28% DV83g
Fiber20% DV5g

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