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Salmon fillet with broccoli and tagliatelle of arlette swartjes
Salmon fillet with broccoli and tagliatelle from Arlette Swartjes
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Ingredients
- 3 medium sized egg
- 150 ml White wine
- 2 onion shredded
- 6 toe garlic 2 peeled, 4 in slices
- 1 dried laurel leaves
- 1 White wine vinegar dash
- Fish stock of tablet
- 150 ml fresh cream
- 1 el Zaanse mustard
- 125 g butter
- 1 bag chilled broccoli
- 1 mespoint dried nutmeg
- 1 lemon peel grated, leftover not used
- 300 g salmon fillet
- 250 g tagliatelle
- 5 el traditional olive oil
- 300 g fresh spinach
- 2 el wheat flour
- 2 el bread crumbs
Kitchen Stuff
Directions
-
Preheat the oven to 60-70 ° C. Boil 2 eggs 4-5 minutes, let them scare under water and peel them.
-
Cook in a small pan the wine with 1 chopped onion, 1 whole clove of garlic, the bay leaf, the vinegar, mustard, 1/2 stock cube and 2 tablespoons of cream until about 75 ml of liquid is left.
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Strain the moisture over a clean pan. Beat just before serving, the butter lump for lump through the sauce. Cook the broccoli in water with salt for 4-5 minutes.
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Purée the drained broccoli with approx. 50 ml whipped cream and to taste nutmeg, pepper and salt in the food processor.
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Sprinkle with salt, brush with olive oil and sprinkle the lemon zest over it. Put the salmon in the oven for about 15 minutes until the top is glazed.
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Cook the tagliatelle according to the instructions on the packaging. Heat 2 tablespoons of oil in a wok and fry the garlic slices very light brown.
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Mix in the drained pasta and season with salt and pepper. Meanwhile, heat 2 tablespoons of oil in woks. Fruit the other outing and fry 1 whole garlic for a moment. Stir fry the spinach very briefly.
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Heat the frying oil to approx. 170 ° C. Roll the eggs in succession by flour, beaten egg and breadcrumbs. Fry the eggs in 3 minutes until crispy.
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Spoon a scoop of broccoli mousse and a large spoonful of spinach on four plates. Place the salmon against the spinach and add a little tagliatelle next to it. Halve the eggs and lay them on the salmon. Beat the sauce frothy and spoon it over the dish.
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Nutrition
1.060Calories
Sodium15% DV370mg
Fat122% DV79g
Protein68% DV34g
Carbs15% DV45g
Fiber48% DV12g
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