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Ingredientes
- 2 x 175 g salmon fillets, skinned
- 25 gm Butter for greasing
- Â Â Baby vegetables, blanched (carrots, leek, fennel)
- 2 sprg fresh thyme
- 125 ml Fish stock
- 30 ml Dry Martini or possibly Vermouth
- 1 tsp Parsley, minced
Direcciones
- Preheat the oven to 230C/450F/gas8.
- Butter the foil bags and place on to a baking tray.
- Place the blanched vegetables into the centre. Place the minced parsley over the top. Put the salmon on top and the thyme on top of the salmon.
- Drizzle over the Martini/Vermouth and the fish stock. Place into the preheated oven for approximately 8 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 2 servings | |
| Calories 557 | |
| Calories from Fat 311 | 56% |
| Total Fat 34.78g | 43% |
| Saturated Fat 12.0g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 447mg | 19% |
| Potassium 1008mg | 29% |
| Total Carbs 19.82g | 5% |
| Dietary Fiber 5.9g | 20% |
| Sugars 0.07g | 0% |
| Protein 41.97g | 67% |
