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Salmon with celeriac-mashed potatoes
Salmon fillet with celeriac-mashed potatoes and broad beans.
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Ingredients
Directions
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Let the fish thaw. Peel the potatoes, cut into quarters and bring to a boil in a large pan with cold water and salt.
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Peel the celeriac and cut into pieces. Add to the potatoes and cook for 15-20 minutes until done. Drain the potato and celeriac.
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Stamp fine with the oil. Add garlic and pepper from the grinder to taste and add some salt.
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Rub the salmon fillets generously with ground garlic and pepper and salt to taste. Heat the oil in a frying pan.
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Fry the salmon in 5-6 minutes until golden brown and done, turn over. Cook the green beans in a layer of water with salt in 4-5 minutes.
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Drain and mix with the oil, the cumin powder and some salt. Put the salmon fillets on large plates. Spoon the puree and the broad beans next to it.
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Nutrition
575Calories
Sodium21% DV515mg
Fat42% DV27g
Protein62% DV31g
Carbs17% DV52g
Fiber4% DV1g
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