Lamb salmon with beans and shallot vegetables
easy
50 mins
50 mins
Ingredients
- 500 g green beans
- 7-10 Tbsp Salt
- 50 g chopped almonds
- 1 glass (370 ml; separation weight: 210 g) roasted peppers
- 7-10 Tbsp white pepper
- 6 Stem(s) Thyme
- 2 Garlic cloves
- 4 (150 g each) Lamb salmon
- 7-10 Tbsp Sweet peppers
- 2 TABLESPOONS Oil
- 25 g Butter
- 500 g fresh gnocchi
- 150 g Shallots
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash and clean the beans and cook in boiling salted water for 8-10 minutes. Roast the almonds in a pan without fat until golden brown, let them cool down a bit. Quench beans cold, drain. Drain the peppers, catch the stock. Chop the paprika a little bit smaller, mash it finely with the almonds. Stir in 3-4 tablespoons of stock, season to taste with salt and pepper.
- 2
Wash the thyme, dab dry, put some thyme aside for garnishing. Peel garlic and cut into slices. Wash lamb salmon, dab dry. Season with salt, pepper and paprika. Heat oil in a pan. Fry the meat for about 4 minutes on each side. Add thyme and garlic to the oil halfway through cooking. Heat butter in a frying pan and fry gnocchi for about 6 minutes, turning several times. Peel and halve the shallots. Remove meat from the pan, spread thyme and garlic on top, wrap in aluminium foil and leave to rest for 5 minutes. Sauté the shallots in hot frying fat. Add beans, fry briefly, season with salt and pepper.
- 3
Add thyme and garlic to the oil halfway through cooking. Heat butter in a frying pan and fry gnocchi for about 6 minutes, turning several times. Peel and halve the shallots. Remove meat from the pan, spread thyme and garlic on top, wrap in aluminium foil and leave to rest for 5 minutes. Sauté the shallots in hot frying fat. Add beans, fry briefly, season with salt and pepper. Arrange meat, beans, sauce and gnocchi on plates. Serve garnished with thyme
Nutrition Facts
610 kcal
58 g
23 g
41 g
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