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Philippe Thomassigny
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Recipe

Salmon Ragout

10 min
16 min
Easy
1
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A delicious salmon ragout for this Lenten season that can be cooked in a microwave.

Ingredients

4 servings
  • 2 leeks fat (approximately 150 grams each)
  • 700 grams of potato
  • 30 centilitres of whole milk
  • 30 centilitres of Vegetables soup
  • 200 grams of corn canned
  • 450 grams of 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.

PRESENTATION

Serve in a deep dish decorated with parsley.

TIPS

You can accompany it with a dry white wine.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
419
kcal
21%
Carbohydrates
41.6
g
14%
Proteins
30.3
g
61%
Lipids
14.8
g
23%
Fiber
5.5
g
11%
Sugar
3.9
g
4.3%
Cholesterol
70.9
mg
24%
Esha
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