FILET OF SALMON WITH OLIVE CRUST
INGREDIENTS 200g salmon fillet with skin2g sunflower oil olive crust 0,5g egg 4g bread crumbs 2g thyme fresh 10g black olives 10g butter 1g salt
FILET OF SALMON WITH OLIVE CRUST Both salmon and olives contain a high level of omega-3 fatty acids, which reduce the cholesterol level and help body to reduce inflammation.
50g green asparagus 1g salt 3g butter 25g fennel fleur de sel olive oil
Orange mash 40g orange juice 12g potato cooked for mash 1g salt
PREPARATION
PREPARATION
Olive crust: Mix all ingredients well and bring to a shape.
Orange mash: Boil the potatoes in salted water. In this time boil milk, salt, pepper, nutmeg and butter. Press the potatoes through a potato ricer and blend until smooth with the spiced milk and the orange juice.
Salmon: Season the salmon and cook the fish at low heat (medium rare). Then give olive crust on the salmon and gratin under the salamander, but not too long the salmon has be glassy in the middle. Asparagus: Clean and blanch the asparagus. Dress warmly in butter, vegetable broth, salt, pepper and sugar.
Nutritious Facts: Portion size: 262,5g Kilocalories: 466,9 kcal Protein: 32,7g Fat: 34,6g Omega-3 fatty acids: 3,77g Carbohydrates : 6,66g
FILET OF SALMON WITH OLIVE CRUST Both salmon and olives contain a high level of omega-3 fatty acids, which reduce the cholesterol level and help body to reduce inflammation.
50g green asparagus 1g salt 3g butter 25g fennel fleur de sel olive oil
Orange mash 40g orange juice 12g potato cooked for mash 1g salt
PREPARATION
PREPARATION
Olive crust: Mix all ingredients well and bring to a shape.
Orange mash: Boil the potatoes in salted water. In this time boil milk, salt, pepper, nutmeg and butter. Press the potatoes through a potato ricer and blend until smooth with the spiced milk and the orange juice.
Salmon: Season the salmon and cook the fish at low heat (medium rare). Then give olive crust on the salmon and gratin under the salamander, but not too long the salmon has be glassy in the middle. Asparagus: Clean and blanch the asparagus. Dress warmly in butter, vegetable broth, salt, pepper and sugar.
Nutritious Facts: Portion size: 262,5g Kilocalories: 466,9 kcal Protein: 32,7g Fat: 34,6g Omega-3 fatty acids: 3,77g Carbohydrates : 6,66g
