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Bea Gassman
Waterzooi of salmon fillet with fennel
Making waterzooi? View the recipe and make this typical Ghent dish with fish.
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Ingredients
Directions
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Cut the spring onion into 1 cm pieces. Cut the green of the fennel tubers finely and keep separate. Halve the fennel tubers and cut into thin slices.
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Melt the butter in a large pan and fry the spring onion for 1 min. Scoop the fennel and potatoes.
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Add the water and bouillon tablet. Cook for 5 minutes on low heat.
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Meanwhile, cut the salmon into large pieces. Add and cook until 7 minutes. Season with pepper.
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Meanwhile, beat the whipped cream almost stiffly. Grate the yellow skin of the lemon and scoop through the whipped cream.
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Divide the waterzooi over 4 warm, deep plates. Spoon a spoon of cream in each plate and garnish with the fennel green. Bon appétit! .
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Nutrition
560Calories
Sodium32% DV775mg
Fat54% DV35g
Protein62% DV31g
Carbs9% DV27g
Fiber24% DV6g
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