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Magda
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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Ingredients
Directions
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Cut the fennel bulb into strips and keep the green of the fennel.
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Bring 800 ml of water to the boil.
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Heat the oil in a frying pan and fry the onion and the fennel golden brown.
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Add the rice and fry it glassy.
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Pour in the water, crumble the bouillon tablets above and stir until the tablets are dissolved.
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Cover the pan, put it on a low heat and let the rice and the fennel cook in 15 minutes.
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Scoop occasionally.
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Cut the tomatoes into cubes, remove the moisture and the seeds.
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Cut the fennel green fine.
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Divide the salmon into pieces.
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Spoon the tomatoes, fennel-greens, salmon and cheese into the rice and warm for another 5 minutes.
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Divide the rice dish over 4 plates..
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Nutrition
630Calories
Sodium19% DV465mg
Fat31% DV20g
Protein58% DV29g
Carbs28% DV83g
Fiber20% DV5g
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