Mustard ragout with roasted salmon cubes

Name: Mustard ragout with roasted salmon cubes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 Eggs; 200 g Long grain rice; 7-10 Tbsp Salt; 500 g Broccoli; 300 g Salmon fillet; 1 TABLESPOON Lemon juice; 2 TABLESPOONS Oil; 7-10 Tbsp white pepper; 30 g Butter or margarine; 30 g Flour; 3/8 l Vegetable broth (instant); 1/8 l Milk; 2-3 TABLESPOONS medium hot mustard

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

6 Eggs
200 g Long grain rice
7-10 Tbsp Salt
500 g Broccoli
300 g Salmon fillet
1 TABLESPOON Lemon juice
2 TABLESPOONS Oil
7-10 Tbsp white pepper
30 g Butter or margarine
30 g Flour
3/8 l Vegetable broth (instant)
1/8 l Milk
2-3 TABLESPOONS medium hot mustard

Directions

1
Boil the eggs for 10 minutes in boiling water until hard. Rinse cold and peel. Cook rice in plenty of boiling salted water for about 20 minutes. Clean broccoli, divide into small florets and wash. Cook broccoli in boiling salted water for about 5 minutes.
2
Wash the salmon, dab dry and sprinkle with lemon juice. Heat the oil in a pan and fry the salmon in it for about 3 minutes. Season with salt and pepper. Melt the fat in a pot. Sauté the flour in it. Deglaze with stock and milk while stirring, bring to the boil and simmer for about 4 minutes at low heat. Stir in mustard. Season with salt and pepper. Pour broccoli on a sieve. Cut the eggs into slices and add to the sauce with the fish and broccoli.
3
Deglaze with stock and milk while stirring, bring to the boil and simmer for about 4 minutes at low heat. Stir in mustard. Season with salt and pepper. Pour broccoli on a sieve. Cut the eggs into slices and add to the sauce with the fish and broccoli. Pour rice on a sieve and drain. Arrange mustard ragout with the rice on plates