Cooking time 20 min
- 4 Atlantic salmon fillets (fresh air space) (fresh air space)
- 500 g parsnip
- 1 broccoli
- 1 bunch of watercress
- 1 shallot
- 70 g pecorino (block) (block)
- 2 dl milk
- 2 tablespoon butter
- 2 tablespoon pine nuts
- instant binder for sauces
- 2 tablespoon olive oil
- 2 dl fish stock (jar)
- 1 tablespoon dried thyme
- 1 slice of coarse sea salt (mill)
- salt and pepper
Nutrition: per serving
- fat41.5 g
- carbs22.4 g
- protein47.7 g
How to prepare seared salmon on duet of Italian mashed potatoes recipe
Find out everything you need to know about seared salmon on duet of italian mashed potatoes recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.
Detail the broccoli in bunches, peel the stem and cut in small dice. Peel the parsnips and cut them into equal size dice. Brown the pine nuts in a nostick frying pan without fat. Grate the pecorino.
1 Cook the shallot and broccoli for 10 minutes in slightly salted boiling water. Drain and mix. Epic ez nutmeg, salt and pepper. Stir in olive oil and pine nuts.
2 Bring the milk to a boil in a skillet and cook the parsnips with the thyme for 20 minutes. Mix until smooth and mash the grated pecorino. Pepper, and salt slightly.
3 Melt the butter in a pan and cook the salmon fillets for 3 minutes on each side (the inside may be slightly translucent). Pepper. Keep the fish warm, out of the pan, and deglaze with the fish stock. Detach the cooking juices and thicken the sauce with instant binder.
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