Salmon Filet with Spring Vegetables

0
Average: 0 (0 votes)
(0 votes)
Salmon Filet with Spring Vegetables
share Share
print
bookmark_border Copy URL
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
1001
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,001 cal.(48 %)
Protein35 g(36 %)
Fat70 g(60 %)
Carbohydrates56 g(37 %)
Sugar added5 g(20 %)
Roughage9.8 g(33 %)
Vitamin A2.8 mg(350 %)
Vitamin D6.1 μg(31 %)
Vitamin E7.5 mg(63 %)
Vitamin K84.8 μg(141 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.7 mg(64 %)
Niacin22.4 mg(187 %)
Vitamin B₆1.4 mg(100 %)
Folate245 μg(82 %)
Pantothenic acid2.1 mg(35 %)
Biotin12.5 μg(28 %)
Vitamin B₁₂5.2 μg(173 %)
Vitamin C90 mg(95 %)
Potassium2,174 mg(54 %)
Calcium230 mg(23 %)
Magnesium126 mg(42 %)
Iron4.1 mg(27 %)
Iodine28 μg(14 %)
Zinc2.5 mg(31 %)
Saturated fatty acids37.8 g
Uric acid92 mg
Cholesterol220 mg
Complete sugar24 g

Ingredients

for
4
For the salmon fillet
4 pcs Salmon (each about 180 grams)
2 Tbsps lemon juice
salt
peppers
Pastry flour
clarified butter (to fry)
For the vegetables
400 grams white Asparagus
500 grams carrots
1 bunch scallions
4 Tbsps butter
2 tsps sugar
For the sauce
1 Tbsp butter
1 onion
1 Tbsp white wine
300 milliliters Whipped cream
3 Tbsps chopped Chervil
For the potatoes
750 grams small potatoes (predominantly waxy)
salt
2 Tbsps butter
2 Tbsps chopped parsley
To serve
Lemon wedge
parsley
How healthy are the main ingredients?
potatoSalmoncarrotWhipped creamsugarparsley

Preparation steps

1.

For the parsley potatoes, bring the potatoes to a boil in salt water or in a potato steamer. Leave the potatoes in tight-fitting pot cook for about 30 minutes, then quickly peel.

2.

For the vegetables, bring to a boil a pot of salted water.

3.

Peel the bottom third of the asparagus, cut off the ends little and cut the rods diagonally into 3 cm (approximately 1 inch) long pieces.

4.

Peel the carrot and cut diagonally into slices.

5.

Cut the scallions diagonally into 2 cm (approximately 3/4 inch) pieces.

6.

Cook the asparagus in salted water for about 5 minutes until al dente, remove, rinse and drain briefly.

7.

Place the carrot in the same water for about 3 minutes until al dente, remove, rinse and drain briefly.

8.

For the sauce, melt the butter. Peel the onion, finely chop and sauté in butter.

9.

Pour in the wine and the cream and let boil a little.

10.

Finally,mix in the chervil.

11.

For the fish, put a little butter in a pan.

12.

Rinse the salmon, sprinkle with lemon juice, season with salt and pepper and coat with flour.

13.

Cook the fish in hot butter until brown with the skin side down for about 4 minutes, then turn over and cook until done.

14.

For the vegetables, melt the butter in a pan and add the sugar. Add all the vegetables and heat well.

15.

Melt the butter in a large frying pan, sauté the potatoes briefly and sprinkle with parsley.