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Mimi Calo
Salmon biscuits with baked potato and leek
Organic recipe for salmon biscuits made of dill, lemon and breadcrumbs with a baked potato and leek stewed in white wine.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Wrap each potato in a piece of aluminum foil and place in an oven dish. Puff the potatoes for about 55 minutes in the middle of the oven.
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Meanwhile, wash the leek and cut into thin rings.
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Heat 2/3 of the butter in a thick-bottomed pan. Fry the leeks for 5 minutes on medium heat. Change regularly.
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Add the wine and the water and let the leeks with the lid on the pan over low heat for 20 minutes. Season with pepper and salt.
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Keep 4 sprigs of dill behind for garnishing and cut the rest coarsely.
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Grate the yellow skin of 1 lemon. Cut the salmon into pieces. Put the salmon, dill and lemon zest in the food processor.
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Add the breadcrumbs and the egg and season with salt and pepper. Grind briefly to a coarse mixture.
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Form with wet hands 4 salmon mixture cookies.
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Heat the rest of the butter in a frying pan. Fry the salmon cookies in 6 min. Until golden brown and done. Turn halfway. Keep warm on a plate under aluminum foil.
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Add the crème fraîche to the leek and let it simmer for 2 minutes on low heat.
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After 55 minutes, check that the potatoes are cooked by puncturing with a fork. If it comes out easily, they are done.
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Carefully remove the potatoes from the foil. Cut the top along the length. Scoop out the potato crumbs with a spoon and mix with the leek.
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Scoop the potato-leek mixture back into the potato and garnish with the trapped dill. Cut the other lemon into parts.
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Serve the salmon cookies with the stuffed potato and lemon wedges. Yummy! .
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Nutrition
470Calories
Sodium4% DV85mg
Fat40% DV26g
Protein46% DV23g
Carbs11% DV32g
Fiber24% DV6g
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