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Bruce Stone
Stewed creamy salmon with leek and parsnip
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Ingredients
Directions
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Cut the leek into rings of 1 cm.
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Cut the parsnip into cubes of 2 cm.
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Finely chop the parsley.
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Melt half of the butter in a frying pan and place the leeks and parsnips in it.
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Pour over the stock and simmer the vegetables without the lid for 3-4 minutes on a low heat.
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Cut the salmon into pieces so that each person has two pieces of 50 grams.
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Put the pieces of salmon between the vegetables.
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Pour the cream over it and put the rest of the butter in lumps.
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Sprinkle the parsley over it.
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Grind a little pepper and sprinkle some salt over it.
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Stew the vegetables and salmon gently for 6-8 minutes.
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Tasty with tagliatelle.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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