Salmon Filet with Spring Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,001 cal. | (48 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 70 g | (60 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 6.1 μg | (31 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 84.8 μg | (141 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22.4 mg | (187 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 245 μg | (82 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 2,174 mg | (54 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 37.8 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 220 mg | |||
| Complete sugar | 24 g |
Ingredients
- 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
Preparation steps
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.
For the vegetables, bring to a boil a pot of salted water.
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.
Peel the carrot and cut diagonally into slices.
Cut the scallions diagonally into 2 cm (approximately 3/4 inch) pieces.
Cook the asparagus in salted water for about 5 minutes until al dente, remove, rinse and drain briefly.
Place the carrot in the same water for about 3 minutes until al dente, remove, rinse and drain briefly.
For the sauce, melt the butter. Peel the onion, finely chop and sauté in butter.
Pour in the wine and the cream and let boil a little.
Finally,mix in the chervil.
For the fish, put a little butter in a pan.
Rinse the salmon, sprinkle with lemon juice, season with salt and pepper and coat with flour.
Cook the fish in hot butter until brown with the skin side down for about 4 minutes, then turn over and cook until done.
For the vegetables, melt the butter in a pan and add the sugar. Add all the vegetables and heat well.
Melt the butter in a large frying pan, sauté the potatoes briefly and sprinkle with parsley.
