Salmon Ragout
Philippe Thomassigny
A delicious salmon ragout for this Lenten season that can be cooked in the microwave.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 leeks, fat (approximately 150 grams each)
  • 700 grams potato
  • 30 centiliters whole milk
  • 30 centiliters vegetable broth
  • 200 grams ear corn, canned
  • 450 grams salmon fillet, skinless
  • Tabasco sauce
  • parsley , to taste
  • salt , and pepper to taste
Preparation
10 mins
16 mins
Low
  • Cut the leeks lengthwise and then into rounds. Set them aside.
  • Mix the milk and vegetable broth in a microwave-safe container.
  • Peel the potatoes, cut them into cubes, and add them to the container.
  • Put the container in the microwave on high power for about 8 minutes until the potatoes start to soften.
  • Add the leeks to the container, and let cook in the microwave on high for about 5 more minutes.
  • Mash the potatoes slightly in the broth to thicken it a bit.
  • Drain the corn and add it to the container. Cut the salmon into 2.5 cm cubes and add it to the container. Add salt and pepper to taste.
  • Cook the container for about 3 more minutes until the salmon is cooked.
  • Add a few drops of Tabasco, cut the parsley with scissors, and add it to the dish. Serve and eat immediately.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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