Superimmune vegetables for lamb salmon
very easy
50 mins
50 mins
Ingredients
- 50 g Pistachio kernels
- 8 TABLESPOONS Olive oil
- 1 can(s) (425 ml) white
- 7-10 Tbsp Beans
- 500 g small red beets
- 1 Onion
- 2 rosafarbene Grapefruits (ca. 400 g)
- 7-10 Tbsp Sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 ml Balsamic vinegar
- 2 Garlic cloves
- 4 Lamb salmon (approx. 200 g each)
- 4 Stem(s) flat leaf parsley
- 7-10 Tbsp Aluminium foil
Directions
- 1
For the pistachio oil chop the pistachios coarsely. Puree finely with 4 tablespoons of oil in a mixing bowl using a hand blender.
- 2
Drain the beans, rinse and drain well. Peel the beetroot (wear disposable gloves - they stain strongly!) and cut it into slices. Peel and finely chop the onion. Peel grapefruits so that the white skin is completely removed.
- 3
Remove the fillets with a sharp knife between the parting skins. Squeeze the juice.
- 4
Heat 2 tablespoons of oil in a frying pan. Sauté the onion until transparent. Add beetroot and fry over medium heat for 6-8 minutes while turning. Sprinkle with 1 tsp. sugar. Deglaze with vinegar, bring to the boil briefly and braise for 5-7 minutes.
- 5
Add the beans and heat them up. Season to taste with salt, pepper and sugar and carefully fold in grapefruit. Deglaze with grapefruit juice and heat up again briefly. Keep warm if necessary.
- 6
Meanwhile peel garlic and chop finely. Dab meat dry. Heat 2 tablespoons of oil in a frying pan. Fry the meat for 4-5 minutes. Fry the garlic about 1 minute before the end of the frying time.
- 7
Season with salt and pepper, wrap in foil and let it rest for about 5 minutes. Wash the parsley, shake dry and chop the leaves finely.
- 8
Sprinkle beetroot beans vegetables with pistachio oil. Sprinkle with parsley. Cut meat into slices and arrange with vegetables.
Nutrition Facts
700 kcal
33 g
36 g
55 g
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