Philippe Thomassigny

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Recipe

Salmon Ragout

Name: Salmon Ragout
Prep time: 26 min
Cook time: 26 min
Yield: 4
Cuisine: Francesa
Ingredients: 2 leeks, fat (approximately 150 grams each); 700 grams potato; 30 centiliters whole milk; 30 centiliters Vegetables soup; 200 grams corn, canned; 450 grams salmon fillet, without skin; Tabasco sauces; parsley, to taste; salt, and pepper to taste

10 mins

16 mins

Low

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Philippe Thomassigny

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A delicious salmon ragout for this Lenten season that can be cooked in a microwave.

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Ingredients

4 portions

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2 leeks, fat (approximately 150 grams each)
700 grams potato
30 centiliters whole milk
30 centiliters Vegetables soup
200 grams corn, canned
450 grams salmon fillet, without skin
Tabasco sauces
parsley, to taste
salt, and pepper to taste

Preparation

Cut the pores (leeks) in the long sense and then in washers. Take them apart.

Mix the milk and vegetable broth in a container that can go to the microwave.

Peel the potatoes, cut them into cubes and add them to the container.

Put the bowl about 8 minutes in the microwave at high power until the potatoes start to become soft.

Add the pores to the container, and let cook in the microwave at high power for 5 more minutes.

Crush the potatoes a little in the broth to thicken it a bit.

Strain the corn and add it to the container. Cut the salmon in cubes of 2.5 cm on each side and add it to the container. Add salt and pepper to taste.

Cook the container for 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.