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A_GREELEY
Salmon nuggets with leek stew
A tasty recipe. The main course contains the following ingredients: fish, potatoes (floury), butter, leeks (in rings), self-rising flour, mineral water (sparkling), salmon fillet ((frozen), thawed) and olive oil.
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Ingredients
Directions
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Peel the potatoes and cut them into pieces.
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Cook them in a pan of water with salt in 20 minutes until done.
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Melt the butter in a frying pan and fry the leek for 4 minutes.
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Do not let the leeks get too dark.
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Sift 100 g of flour with 1 tsp salt over a bowl.
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Gradually pour in the mineral water and whisk it with a fork or whisk into a smooth batter with the thickness of yoghurt.
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Sift the rest of the flour over a plate.
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Dab the fillets dry with kitchen paper, cut into pieces of 3 x 3 cm and sprinkle with salt and pepper.
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Heat the oil in a frying pan, making sure the bottom is covered with a cm of oil.
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Take the salmon through the flour and then through the batter.
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Bake the nuggets in 2 portions in the oil in 2 min.
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Per side golden brown and crispy.
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They are just cooked inside.
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Let them drain on kitchen paper.
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Drain the potatoes and collect the cooking liquid.
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Stamp the potatoes with the puree tamper with sufficient cooking liquid to a smooth puree.
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Spoon the leek and season with salt and pepper.
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Divide the leek stew over 4 plates and add the salmon nuggets.
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Delicious with ravigottesauce or lemon mayonnaise..
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Nutrition
820Calories
Sodium35% DV835mg
Fat66% DV43g
Protein74% DV37g
Carbs24% DV71g
Fiber64% DV16g
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