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Receta Poached Salmon With Samphire , Nage Juices And Baby Vegetab

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Raciónes: 4

Ingredientes

Cost per serving $4.28 view details

Direcciones

  1. Nage Juices
  2. 1. Firstly prepare the nage juices by adding the water and bring the entire list of ingredients to the boil (except the herbs).
  3. 2. When boiling add in the herbs and wine.
  4. 3. Leave to simmer for 5 min and remove from heat.
  5. 4. Allow to cold and leave in the refrigerator for a day or possibly so to allow all flavours to infuse fully.
  6. 5. Pass through a sieve or possibly muslin before using.
  7. 6. Bring approximately 200ml of nage to the boil with the tiny lemon quarters.
  8. Salmon
  9. 7. Poach the 4 salmon fillets in the nage juices (reduced now to simmer)
  10. for approximately 1 minute so which they are still a little pink in the middle.
  11. 8. Remove the salmon and whisk in the butter and add in the minced tomatoes and coriander leaves. Taste and season.
  12. Samphire
  13. 9. Blanch the samphire in boiling (unseasoned) water for 1 minute, remove and quickly fry in a warm frying pan with lemon juice.
  14. 10. Serve the samphire in the centre of the plate with the salmon on top and sauce around.
  15. 11. Garnish with baby vegetables lightly covered in seasoned boiling water and finished with a little emulsion to glaze and flavour.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 632g
Recipe makes 4 servings
Calories 544  
Calories from Fat 336 62%
Total Fat 37.89g 47%
Saturated Fat 17.61g 70%
Trans Fat 0.0g  
Cholesterol 120mg 40%
Sodium 243mg 10%
Potassium 842mg 24%
Total Carbs 18.6g 5%
Dietary Fiber 4.5g 15%
Sugars 7.47g 5%
Protein 25.25g 40%
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