Salmon filet with white wine sauce, orange-porree-noodles and broccoli (quick Christmas dinner)
easy
45 mins
45 mins
Ingredients
- 1/2 Stalk leek (leek)
- 800 g Broccoli
- 2 TABLESPOONS flaked almonds
- 1 Orange
- 25 g Butter or margarine
- 1 TABLESPOON Flour
- 150 ml Vegetable broth (instant)
- 150 ml dry white wine
- 50 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 250 g ribbon noodles
- 4 (150 g each) T
- 1 TABLESPOON Oil
Directions
- 1
Clean, wash and cut the leek into fine strips. Clean broccoli, cut florets from the stalk, possibly halve and wash. Roast the almonds in a pan without fat, take them out.
- 2
Peel the orange so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins and collect it. Melt 15 g fat in a pot.
- 3
Sweat flour in it. Deglaze with stock, wine and cream while stirring and bring to the boil. Season with salt, pepper and 1 tablespoon orange juice. Put aside. Prepare pasta in boiling salted water according to package instructions.
- 4
Wash the salmon, dab dry and season with salt and pepper. Heat oil in a pan. Fry the salmon on each side for about 3 minutes. Blanch broccoli in boiling salted water for about 5 minutes, drain.
- 5
Melt 10 g fat in the pot. Swivel the broccoli in it. Sprinkle with almonds. Add leek to the pasta 2 minutes before the end of cooking time. Drain the noodles and leek, drain and fold in the orange fillets.
- 6
Arrange salmon, broccoli, orange-porree-noodles and sauce on plates.
Nutrition Facts
760 kcal
55 g
37 g
44 g
More Delicious Recipes
