Filter
Reset
Sort ByRelevance
Bruce Stone
Stewed creamy salmon with leek and parsnip
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the leek into rings of 1 cm.
-
Cut the parsnip into cubes of 2 cm.
-
Finely chop the parsley.
-
Melt half of the butter in a frying pan and place the leeks and parsnips in it.
-
Pour over the stock and simmer the vegetables without the lid for 3-4 minutes on a low heat.
-
Cut the salmon into pieces so that each person has two pieces of 50 grams.
-
Put the pieces of salmon between the vegetables.
-
Pour the cream over it and put the rest of the butter in lumps.
-
Sprinkle the parsley over it.
-
Grind a little pepper and sprinkle some salt over it.
-
Stew the vegetables and salmon gently for 6-8 minutes.
-
Tasty with tagliatelle.
-
60 minMain dishsomething crumbly potatoes, unsalted butter, minced beef, onion, winter carrot, leeks, dried laurel leaves, fresh flat parsley, beef broth from tablet, semi-skimmed milk, dried nutmeg, bread-crumbs,hunting dish with mashed potatoes -
15 minMain disholive oil, onion, fennel bulb, garlic, saffron, lemon, mussel, white beer, fish fillet, butter,fish dish with fennel and white beer -
30 minMain dishgenerous raisins from chili, Red port, fresh thyme, unroasted walnuts, chicken breast, pancetta, traditional olive oil,stuffed chicken fillet with raisins, port and walnuts -
20 minMain dishWhite rice, zucchini, fresh ginger, garlic, ketjapmarinademanis, turkey breast à la minute, traditional olive oil, Barbecue sauce,turkey fillet with ginger
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it