Lightning Salmon Fricassee

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
4.7 6
Instead of chicken meat, today fried salmon ends up in the fricassee pot. So this great dish with rice is steaming on the table in only 30 minutes. Bon appetit!
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 20 g Butter or margarine
  • 20 g Flour
  • 100 g Whipped cream
  • 200 ml Milk
  • 100 ml Vegetable broth
  • 1 package (450 g) frozen farmer vegetables (broccoli, cauliflower, carrot, corn)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 3 TABLESPOONS Lemon juice
  • 200 g 10-minute rice
  • 600 g Salmon fillet without skin
  • 2 Onions
  • 2 TABLESPOONS Oil
  • 1/2 bunch Chives

Directions

  1. 1

    Melt the fat in a pot. Stir in flour, sweat for 1-2 minutes. Slowly stir in the cream, milk and stock and simmer for 6-8 minutes, stirring occasionally. Add vegetables. Simmer for about 10 minutes, stirring occasionally. Season to taste with salt, pepper and lemon juice.

  2. 2

    Meanwhile, cook the rice in boiling salted water according to the instructions on the packet. Wash the fish, dab dry and cut into cubes. Peel and finely dice onions. Heat oil in a pan. Fry the fish for about 5 minutes while turning.

  3. 3

    After about 2 minutes add the onions. Season with salt and pepper.

  4. 4

    Drain the rice. Add fish and rice to the vegetables. Wash chives, shake dry and cut into fine rolls. Arrange fricassee on plates, sprinkle with chives.

Nutrition Facts

KCAL
760 kcal
CARBS
54 g
FATS
40 g
PROTEINS
40 g