Steamed salmon with saffron rice and artichokes

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean and wash the artichokes and tie a slice of lemon under each end of the stem with kitchen string. Cook the artichokes in plenty of boiling salted water for 30-40 minutes. Peel and finely dice 1 onion. Heat the fat in a pot and fry the onion cubes in it until transparent. Add rice, sauté briefly and add stock. Add saffron and some salt, bring to the boil, cover and let it swell for about 20 minutes at low heat. Wash salmon fillet, dab dry and cut into 8 pieces. Cut the remaining onion in half and boil it up with white wine, 150 ml water, some salt and pepper, lemon juice and peel. Put the salmon fillet in and let it simmer covered at low heat for 8-10 minutes. Meanwhile wash, halve, seed and dice the tomatoes. Wash the chives, dab dry and cut into small rolls. Drain fish and keep warm. Pour fish stock through a sieve. Stir cornflour and a little water until smooth, stir into the stock and bring to the boil again briefly. Season to taste with some instant stock and place the fish in the hot sauce again briefly. Drain the artichokes and arrange on plates with rice and fish. Sprinkle with chives and tomatoes and serve garnished with dill flowers and lemon wedges

2. 2

   Tableware: Pech & Kunte

3. 3

   Glass: Kosta Boda

Nutrition Facts

KCAL
700 kcal

CARBS
50 g

FATS
32 g

PROTEINS
50 g