Salmon with Beurre Blanc

A luxurious dish featuring pan-seared salmon fillet. This time served with French beurre blanc, a refined sauce made from white wine and butter. I’ll accompany it with light spinach purée and a delightful portion of roasted salsify with braised pumpkin and crunchy green beans. Take out your finest plate and enjoy!

Fresh salmon fillet [fish], salsify, pumpkin, spinach, green beans, white onion, potato, milk [lactose], cream [lactose, milk], butter [lactose, milk], pernod [alcohol], white wine [sulphites, alcohol], potato starch, pepper and salt, sunflower oil.

Allergens: alcohol, koemelk, lactose, sulfiet, vis.

MicrowaveMarleen's choice

Heat the spinach purée with the vegetables and salmon loosely covered for 3-4 minutes (1 person) to 5-7 minutes (2 or more persons). Heat the beurre blanc for 20 seconds with the lid loosely on, or briefly in a pan until warm.

Oven — 200°C, 15-30 min

Preheat the spinach purée with the vegetables and salmon covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Heat the beurre blanc for 20 seconds with the lid loosely on in the microwave, or briefly in a pan until warm. Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy152,68 kcal

Fat8,74 g

of which saturated3,86 g

Carbohydrates9,61 g

Dietary fibre1,87 g

Protein6,47 g

Salt0,5 g

Average weight: 540 g