Receta Parmentier de Saumon et Puree de Feves/Salmon Parmentier and Broad beans Hash!

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Salmon and broad beans can be found on the plates and tables at homes and restaurants almost everywhere in the World.
Here is an easy recipe I found in my notes. It was both inspired by Japanese and French Cuisines, but definitely with a twist to the latter.

Tiempo para Cocinar:
Raciónes: 4
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Ingredientes

Cost per serving $0.87 view details
  • Salmon fillet (skin peeled off): 400 g
  • Broad beans (peeled): 500 g
  • Unsalted Butter 50g
  • Hazlenut powder: 4 tablespoons
  • Seasme oil: a few drops
  • Ground pepper and fine salt

Direcciones

  1. -Preheat oven to 210 degrees Celsius
  2. Put the salmon on an oven dish. Sprinkle with salt and pepper.
  3. Cover a piece of foil paper and bake for 15 minutes
  4. -During that time Heat a big pan full of salte water and cook the broad beans for 5~6 minutes.
  5. Take care not to overcook!
  6. -Drain the broad n\beans and mash them roughly witha fork inside a bowl. Add a few dops of seasme opil and a little pepper and mix.
  7. -Fiil 4 glass cups with the broad beans has, then add the cooked salmon (after having brol\ken it into large flakes).
  8. -Sprinkle the hazlenut powder over the top. Add a dollop of butteron top.
  9. Grill it in the oven so as to gratine it for a few minutes.
  10. Serve with a sprig or two of flat Italian parsley.
  11. NOTE: Keep a few whole broad beans and mix them with the hash for better effect!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 62g
Recipe makes 4 servings
Calories 193  
Calories from Fat 149 77%
Total Fat 16.78g 21%
Saturated Fat 7.93g 32%
Trans Fat 0.0g  
Cholesterol 54mg 18%
Sodium 31mg 1%
Potassium 183mg 5%
Total Carbs 0.01g 0%
Dietary Fiber 0.0g 0%
Sugars 0.01g 0%
Protein 10.21g 16%
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