Fried chicory with salmon in mustard cream
easy
Ingredients
- 7-10 Tbsp - Salt
- 7-10 Tbsp - Pepper
- 7-10 Tbsp - 1 medium sized onion
- 7-10 Tbsp - 2 large tomatoes
- 7-10 Tbsp - 4 Chicory (ca. 225 g)
- 7-10 Tbsp - 500 g salmon fi let
- 7-10 Tbsp - 200 g long grain rice
- 7-10 Tbsp - 3 tablespoons of oil
- 7-10 Tbsp - 150 g whipped cream
- 7-10 Tbsp - 1 tsp vegetable broth
- 7-10 Tbsp - 2 teaspoons grainy mustard
- 7-10 Tbsp - 2-3 tsp light sauce thickener
- 7-10 Tbsp - 1⁄2 Federation Parsley
Directions
- 1
Boil 400 ml of salted water. Peel onion,.
- 2
cut into strips. Wash, seed and dice the tomatoes. Clean and wash the chicory, cut in half lengthwise, cut the stalk into wedges. Wash and dice salmon.
- 3
Cover the rice and cook it in boiling salted water for about 20 minutes. Fry the chicory in 2 tablespoons of oil. Season, add 100 ml water and cook covered for about 3 minutes. Fry salmon in 1 tbsp. oil. Season, take out.
- 4
Sauté onion in the frying fat. Tomatoes short.
- 5
...and fry them. 1⁄4 Add l water and cream, bring to the boil. Stir in broth and mustard. Stir in sauce thickener, simmer for about 1 minute. Fold in salmon, season to taste.
- 6
Wash and chop the parsley. Mix half of the parsley into the sauce. Sprinkle rice with the rest of the parsley. Serve the chicory with salmon, mustard cream and rice.
Nutrition Facts
680 kcal
50 g
37 g
33 g
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