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The True Spoon
Salmon in cream sauce with dill jelly, spinach and fennel
Dill potatoes, fennel and spinach with fish and cream sauce.
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Ingredients
Directions
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Wash the spinach and let it drain well.
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Cut the stems and a small piece of the underside of the fennel tubers. Halve and cut into strips. Cut the garlic finely and the dill coarsely.
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Cook the potatoes in a pan with water and a little salt in 15 minutes until done.
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In the meantime, heat the oil in a skillet and fry the fennel for 10 minutes on medium heat.
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Add the spinach and let it shrink into parts. Season with pepper and salt.
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In the meantime, heat the oil in a frying pan and fry the garlic and rosemary for 1 min. Add the whipped cream, stir in and put in the salmon.
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Let cook for 5 minutes on medium heat. Turn halfway. Season with salt and pepper.
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Drain the potatoes and mix with the dill and oil. Season with pepper and salt.
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Spread the potatoes, spinach and fennel over the plates, put the salmon on top and spread the cream sauce over it.
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Nutrition
590Calories
Sodium15% DV355mg
Fat43% DV28g
Protein60% DV30g
Carbs17% DV50g
Fiber36% DV9g
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