Directions
- 1Score the salmon fillet diagonally.
- 2Cut the salmon into pieces.
- 3Mix the softened butter with crushed garlic, black pepper and salt.
- 4Grease the salmon fillet with butter.
- 5Fry for 3 minutes on both sides.
- 6Cut the onion into thin slices and fry.
- 7Add sliced mushrooms.
- 8Add finely chopped garlic.
- 9Add cherry tomatoes cut in halves.
- 10Add sun-dried tomatoes.
- 11Add spinach.
- 12Pour in the liquid cream.
- 13Season with black pepper and salt.
- 14Add grated parmesan and mix the sauce.
- 15Melt butter with vegetable oil.
- 16Pour in the rice and mix well.
- 17Add lemon zest.
- 18Pour in the vegetable broth.
- 19Add garlic.
- 20Season with salt and black pepper.
- 21Pour in the liquid cream.
- 22Add the turmeric.
- 23Add a few slices of lemon to the pan.
- 24Place the fish in the pan.
- 25Simmer for 10 minutes.
Ingredients
- 2 kg salmon
- 100 g soft butter
- 20 g garlic
- 5 g black pepper
- 10 g salt
- 2 pc onion
- 120 g mushrooms
- 10 g garlic
- 100 g cherry tomatoes
- 30 g dried tomatoes
- 80 g spinach
- 200 g cooking cream
- 5 g black pepper
- 5 g salt
- 30 g parmesan
- 8 g garlic
- 1 pc lemon
- 10 ml vegetable oil
- 200 g rice
- 200 ml vegetable broth
- 5 g turmeric
Equipment
rolling pinknifebowlspatulafrying pangrater
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