Poached Salmon with Jerusalem Artichoke Puree

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Poached Salmon with Jerusalem Artichoke Puree
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Health Score:
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
639
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie639 kcal(30 %)
Protein54 g(55 %)
Fat44 g(38 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage9.4 g(31 %)
Vitamin A0.1 mg(13 %)
Vitamin D9.8 μg(49 %)
Vitamin E8.6 mg(72 %)
Vitamin K17.7 μg(30 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.9 mg(82 %)
Niacin32.9 mg(274 %)
Vitamin B₆1.5 mg(107 %)
Folate189 μg(63 %)
Pantothenic acid0.4 mg(7 %)
Biotin2.6 μg(6 %)
Vitamin B₁₂9.9 μg(330 %)
Vitamin C8 mg(8 %)
Potassium1,518 mg(38 %)
Calcium72 mg(7 %)
Magnesium86 mg(29 %)
Iron3.5 mg(23 %)
Iodine17 μg(9 %)
Zinc0.5 mg(6 %)
Saturated fatty acids12.6 g
Uric acid21 mg
Cholesterol170 mg
Complete sugar4 g

Ingredients

for
4
For the salmon
8 thin Salmon (each about 80-100 grams)
2 tablespoons lemon juice
salt
freshly ground peppers
For the Jerusalem artichokes
250 grams Jerusalem artichoke
150 grams Celery root
100 milliliters Whipped cream
Nutmeg
1 teaspoon butter
50 milliliters vegetable stock (as needed)
Nutmeg
In addition
1 tablespoon vegetable oil
50 milliliters white wine
150 milliliters fish stock
8 peeled, whole Pistachio
3 teaspoons Basil pesto (from a jar)
How healthy are the main ingredients?
Whipped creamSalmonsaltNutmegPistachio

Preparation steps

1.

For the salmon: drizzle salmon fillets with lemon juice and let stand for 5 minutes. Season each fillet lightly with salt and pepper, roll up and tie with a kitchen string. For the artichokes: Peel Jerusalem artichokes and celery root, cut into pieces and cook in boiling salted water until soft. Drain and let evaporate briefly. Combine cream and vegetable stock, heat up. Puree Jerusalem artichokes, cream and stock until creamy. If necessary, add a little more stock to reach thick creamy consistency.

2.

Season puree with salt, nutmeg and add butter. Keep warm. Heat a little oil in a pan and add fish. Add wine and fish stock so that fish is covered and poach, covered, for about 7 minutes. Remove from pan and and arrange on preheated plates. Place Jerusalem artichokes puree into a piping bag with a large star tip and pipe onto fish decoratively. Garnish with pistachio and drizzle with pesto. Serve.