Ingredjenti
- Salmon fish, fresh fillet1200 grams
Zokkor200 grams- Fresh dill1 bunch
Salt Gross100 grams
Bżar iswed0- Medium-sized potatoes6 pieces
Butir1 tablespoon- Low-fat cream2 tablespoons
- Chicken broth cube, or low-salt Maggi1 cube
- Small onion, chopped2 pieces
- Vegetable oil, canola1 tablespoon
Ilma500 ml
Farina tal-majjal1 teaspoon- Mustard (whole grain)2 tablespoons
- Low-salt soy sauce2 teaspoons
- Yellow mustard seeds2 teaspoons
Ġuħ ta' lewż40 grams
Aċidu tal-apple2 tablespoons- Fresh spinach leaves1 bunch
- Green lettuce1 piece
Rukola1 bunch
Passi
- 1
Place the salmon fillet in a dish and sprinkle all the marinade ingredients on it. Let it marinate for 48 hours.
recipe.minutesGħodda meħtieġa:🍳Dish - 2
Bake the potatoes in the oven. Cut them lengthwise in half and scoop them out, leaving the skins on.
recipe.minutesGħodda meħtieġa:
Forn - 3
Mash the scooped potatoes with butter and cream; season by adding the Maggi cube and the bunch of dill. Then fill the scooped potatoes and keep them warm.
recipe.minutes - 4
Cut the salmon into 8 pieces.
- 5
Grill the marinated salmon on the skin side only, leaving the flesh slightly raw.
recipe.minutesGħodda meħtieġa:
Grill - 6
Prepare the mustard sauce by sautéing the onion in canola oil and stirring constantly, then add the 500 ml of water and bring the mixture to a boil with all the remaining ingredients.
recipe.minutes - 7
Place a piece of salmon on each plate, remove the skin, and garnish with a small mound of the garnish vegetables, and a potato boat sprinkled with potato flakes and crispy salmon skin. Then pour the sauce over the entire plate.
Fatti tan-Nutrizzjoni
Zokkorgħal kull 100gSalt Grossgħal kull 100gBżar iswedgħal kull 100gButirgħal kull 100gIlmagħal kull 100gFarina tal-majjalgħal kull 100gĠuħ ta' lewżgħal kull 100gAċidu tal-applegħal kull 100gRukolagħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.