Salmon nuggets with leek stew

Name: salmon nuggets with leek stew
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 kg potatoes crumbly; 25 g butter; 2 leeks in rings; 150 g self raising flour; 150 g mineral water bubbly; 500 g salmon fillet (frozen), thawed; 300 ml olive oil

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.

Ingredients

Kitchen Stuff

potato masher, kitchen paper

Directions

Peel the potatoes and cut them into pieces.
Cook them in a pan of water with salt in 20 minutes until done.
Melt the butter in a frying pan and fry the leek for 4 minutes.
Do not let the leeks get too dark.
Sift 100 g of flour with 1 tsp salt over a bowl.
Gradually pour in the mineral water and whisk it with a fork or whisk into a smooth batter with the thickness of yoghurt.
Sift the rest of the flour over a plate.
Dab the fillets dry with kitchen paper, cut into pieces of 3 x 3 cm and sprinkle with salt and pepper.
Heat the oil in a frying pan, making sure the bottom is covered with a cm of oil.
Take the salmon through the flour and then through the batter.
Bake the nuggets in 2 portions in the oil in 2 min.
Per side golden brown and crispy.
They are just cooked inside.
Let them drain on kitchen paper.
Drain the potatoes and collect the cooking liquid.
Stamp the potatoes with the puree tamper with sufficient cooking liquid to a smooth puree.
Spoon the leek and season with salt and pepper.
Divide the leek stew over 4 plates and add the salmon nuggets.
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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