Ingredients
- Salmon cut in the middle1.5 kg
- Chopped leeks200 g
- Chopped fresh parsley10 g
- Chopped fresh green garlic10 g
- Fresh tarragon3 g
Vegetable Oil15 ml
Wild rice150 g- Hot water500 ml
- Maggi chicken broth2 cubes
Butter20 g- Zest of one lemon1 piece
Extra Virgin Olive Oil30 ml- Onion, sliced into rings150 g
Lemon Juice30 ml
Steps
- 1
Heat the vegetable oil in a deep frying pan and add the wild rice, water, and Maggi chicken broth. Cover the pan and stir the ingredients over medium heat until the rice is cooked to ¾.
10 minRequired Tools:
Frying Pan - 2
In a frying pan, melt the butter, add the leeks, and sauté while stirring until softened.
5 minRequired Tools:Frying Pan - 3
Add the parsley, green garlic, tarragon, lemon zest, and the rice cooked to ¾ in the pan and stir all the ingredients together.
5 min - 4
Stuff the cavity of the fish with the filling and tie it closed using cooking twine.
5 min - 5
Slice the onion into rings and place it at the bottom of a deep, oven-safe dish, drizzling two tablespoons of olive oil over it. Place the fish on top of the onion to avoid direct contact between the fish and the dish.
5 min - 6
Roast the fish in a preheated oven at 200 degrees for 40 minutes.
40 minRequired Tools:
Oven - 7
Squeeze lemon juice over the fish and serve.
5 min
Nutrition Facts
Vegetable Oilper 100gWild riceper 100gButterper 100gExtra Virgin Olive Oilper 100gLemon Juiceper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.