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Salmon with lemon herb crust with spring vegetables in herb cream with rice

fácil
Main Course
EasterFish & Seafood
Origen: Germany

Ingredientes (4 Raciones)

Salmon with lemon herb crust

  • ½ Tablespoon Lemon zest, grated
  • 20 g Whole wheat breadcrumbs
  • 30 g Butter
  • 1 Teaspoon Coriander
  • 2 Tablespoon Parsley, finely chopped
  • 1 Teaspoon Mustard, medium hot
  • 400 g Salmon, sliced
  • Ground Pepper

Spring vegetables in herb cream with rice

  • 50 g Spring onions
  • 1-2 Tablespoons Rapeseed oil
  • 1 Tablespoon Sugar
  • 750 g Colourful spring vegetables (e.g. carrots, turnips, green beans, cabbage)
  • 1/8 litre Cream (30 % fat)
  • 2 Bunches Fresh herbs
  • 1 Cup Herb cream cheese (low fat) (<10 % fat)
  • 200 g Rice, hulled (uncooked)
  • Pepper

Valores nutricionales (por ración)

Calorías677 kcal
Grasas28 g
Sodio403 mg
Hidratos de carbono67 g
Proteínas39 g
Fósforo629 mg
Potasio1,940 mg
Contenido líquido389 ml

Direcciones

Mix the lemon zest with the whole wheat breadcrumbs and butter. Add the coriander, parsley and mustard. Spread the crust onto the seasoned salmon and bake at 150° convection heat for 12-15 minutes.

Wash the vegetables, cut into thin slices and soak them in fresh lukewarm water for at least two hours.
Then cook in water for 20-25 minutes, ideally changing the water once in between. Drain cooking water. Chop herbs. Mix the cream with the herb cream cheese and heat in a pot. Add one portion of the herbs. Sprinkle the remaining herbs onto the vegetables. Cook rice in boiling water for 25-30 minutes.

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