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Estimated Times |
Preparation time: 20
Cooking time: 20
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Ingredients
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1
2
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9
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250
servings
800 | g | Potatoes |
500 | g | Green asparagus |
2.5 | dl | Vegetable stock ~250 g |
1 | tbsp | Corn starch ~9 g |
0.5 | dl | Water ~50 g |
1 | bunch | Dill ~7 g |
2 | tsp | Sea salt ~11 g |
4 | pinch | Black Pepper ~1.5 g |
500 | g | Salmon fillet |
1 | pcs. | Baguette ~225 g |
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Directions
Peel the potatoes and cook until tender.
Snap off the bottom of the asparagus spears and cut into 2-3 cm pieces.
Cook the asparagus in the stock for 2 mins.
Dissolve the cornflour in the water and stir into the asparagus. Bring to the boil, stirring constantly.
Stir the chopped dill into the sauce and season with salt and pepper.
Cut the salmon into 5 x 5 cm pieces and place in a pan.
Season the salmon with salt and pepper and pour over a little water (2 dl).
Cover the pan with a lid or foil and steam the fish over a low heat for 4-5 mins.
Serve the salmon with the asparagus sauce, boiled potatoes and bread.
Tip
Trout can be substituted for the salmon.
Nutritional data
559 Kcal Per Serving F: 14 g, P: 35 g, C: 75 g, DF: 7 g 2,236 Kcal (95 Kcal/100 g)
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More statistics |
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