Salmon on carrot vegetables (diabetics)

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
3 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 1
  • 175 g peeled carrots
  • 7-10 Tbsp Salt
  • 1 peeled clove of garlic
  • 2 (25 g) peeled shallots
  • 1 sprig of rosemary
  • 2 stem(s) Thyme
  • 125 g Salmon fillet
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON Butter
  • 2 Lemon slices (untreated)
  • 75 g ripened cream
  • 7-10 Tbsp vegetable binder
  • 60 g Wholemeal baguette

Directions

  1. 1

    Cut the carrots into small pieces. Cover and steam in little boiling salted water for about 5 minutes. Drain and collect the stock. Finely dice garlic and shallots. Chop the herbs

  2. 2

    Cut the fish into 3 pieces, season with salt and pepper and fry in hot butter for 2-3 minutes on each side. Turn lemon slices once in the frying fat. Take both out, keep warm

  3. 3

    Sauté the garlic and shallots in the frying fat until transparent. Add carrots and herbs, deglaze with 5-6 tablespoons of stock and stir in sour cream. Bring to the boil, season and thicken. Arrange everything. Add baguette

Nutrition Facts

KCAL
600 kcal
CARBS
39 g
FATS
34 g
PROTEINS
34 g

Categories & Tags

Main DishesheartyFish