Robiola tin vegetables with salmon and spinach

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Prepare rice in boiling salted water with turmeric according to package instructions. Roast the fennel seed in a pan without fat, remove

2. 2

   Clean and wash the zucchini and cut off the upper third of the zucchini lengthwise. Carefully hollow out the zucchini. Clean the fennel, if necessary put some fennel green aside for garnishing. Halve the fennel, cut out the hard stalk. (Use vegetable waste for other purposes, e.g. cook vegetable stock from it). Remove the two outer layers from the fennel bulbs, wash and steam for about 4 minutes in a pot covered with a little boiling salted water. (Use the rest of the fennel for other purposes.) Remove the fennel, quench and drain

3. 3

   Wash the spinach and shake dry. Wash salmon, dab dry, cut into cubes and turn in flour. Heat oil in a coated pan. Fry the salmon for about 3 minutes while turning. Add spinach, fry briefly, season with salt, pepper and nutmeg

4. 4

   Drain the rice and mix in the fennel seed. Fill fennel and zucchini with rice, salmon and spinach. Spread the cheese with the help of 2 teaspoons. Place the stuffed vegetables on a fat pan of the oven and add the broth. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Remove the vegetables and garnish with fennel greens

Nutrition Facts

KCAL
430 kcal

CARBS
34 g

FATS
24 g

PROTEINS
20 g