Salmon with Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 34 μg | (57 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 184 mg | (194 %) | ||
| Potassium | 1,001 mg | (25 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- 4 Salmon (150g, ready to cook, skinless)
- 4 Tbsps lemon juice
- 200 grams Celery
- salt
- 2 Tbsps Vinegar
- 1 Tbsp sugar
- freshly ground peppers
- 2 Tbsps vegetable oil
- 40 grams butter
- 50 milliliters vegetable stock
- 100 milliliters fish stock
- 50 milliliters Whipped cream (at least 30% fat content)
- Chervil (for garnish)
Preparation steps
Rinse and halve the peppers and with a small, 3cm (approximately 1 1/4-inch) heart-shaped cookie cutter, cut out heart-shaped pieces of pepper for garnish. Wash the fish fillets, pat dry, sprinkle with 2 tablespoons of lemon juice and let stand for 10 minutes.
Meanwhile, peel the celery and cut into fine strips or shred. Bring a saucepan of salted water with the vinegar and 1 tablespoon of sugar to a boil, add the celery and cook until al dente, drain, rinse under cold water and drain again.
Rinse and pat the salmon dry and season with salt and pepper. Heat the oil in a skillet along with 20 grams (approximately 1 1/2 tablespoons) of butter and heat until foamy. Add the fish and saute until golden brown on both sides. Remove, reserving the pan.
Heat the remaining butter and the vegetable stock in a skillet, add the celery strips and cook until heated through and season to taste.
Spoon the celery onto plates and top with the salmon. Deglaze the pan the salmon cooked in with the remaining lemon juice, the fish stock and the cream, season to taste, lather with a hand blender and drizzle the sauce over the salmon fillets. Garnish with the pepper hearts and some chervil.
