FRENCH SALMON STEW
Fransk laxgryta
A delicious little pot-au-feu that I have to keep away from due to my salmon allergy. Oh, the injustices of this World.
Serves 4
7 oz baby carrots
14 oz to 1 1/3 lbs potatoes
1.8 cups water
2 fish bouillon cubes
1 small leek
7 oz cherry tomatoes
1 1/3 lbs to 1 lbs 12 oz salmon fillets
Topping:
0.8 cup crème fraîche
2 tablespoons Dijon mustard
1 teaspoon tarragon
Peel carrots and potatoes and cut them in smaller pieces. Bring water and bouillon cubes to a boil, add the roots and boil until tender, approx 10 minutes. Rinse and cut the leek roughly, and split the tomatoes if they're large.
Cut the salmon in cubes and put them in the hot bouillon. Simmer for a few minutes, then add onions and tomatoes and heat through.
Mix crème fraîche, mustard and tarragon for the topping. Serve the stew in bowls and add a dab of topping onto each.
Enjoy!
Bella
Fransk laxgryta
A delicious little pot-au-feu that I have to keep away from due to my salmon allergy. Oh, the injustices of this World.
Serves 4
7 oz baby carrots
14 oz to 1 1/3 lbs potatoes
1.8 cups water
2 fish bouillon cubes
1 small leek
7 oz cherry tomatoes
1 1/3 lbs to 1 lbs 12 oz salmon fillets
Topping:
0.8 cup crème fraîche
2 tablespoons Dijon mustard
1 teaspoon tarragon
Peel carrots and potatoes and cut them in smaller pieces. Bring water and bouillon cubes to a boil, add the roots and boil until tender, approx 10 minutes. Rinse and cut the leek roughly, and split the tomatoes if they're large.
Cut the salmon in cubes and put them in the hot bouillon. Simmer for a few minutes, then add onions and tomatoes and heat through.
Mix crème fraîche, mustard and tarragon for the topping. Serve the stew in bowls and add a dab of topping onto each.
Enjoy!
Bella
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