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.
-
30 minLunchQuinoa, walnut, olive oil, White wine vinegar, garlic, honey, chickpea, Red cabbage, avocado, feta,buddha bowl with creamy walnut dressing
-
35 minMain dishmie, egg, mature cheese, frozen salmon fillet, olive oil, spring / forest onion, butter, liquid baking product,egg noodle with salmon
-
60 minMain dishegg, cheese, flour, Full Milk, creme fraiche, butter, bunch onions, fennel, fresh salmon,savory clafoutis with salmon
-
20 minMain dishtagliatelle, Broccoli, frozen steak, traditional olive oil, cooking cream light, dried basil, fried bacon strips,tagliatelle with steak strips and broccoli
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it