200°C · 15-30 minAllergens
Lactose
Sulfiet
VisSalmon with Beurre Blanc
A luxurious dish featuring skin-on pan-fried salmon fillet. This time served with French beurre blanc, a refined sauce made from white wine and butter. I accompany it with fluffy spinach purée and a delightful portion of roasted salsify with braised pumpkin and crunchy haricot verts. Take out your finest plate and enjoy!
Fresh salmon fillet, salsify, pumpkin, spinach, haricot verts, white onion, potato, milk, cream, Pernod, white wine, potato starch, butter, pepper and salt, sunflower oil.
Allergens: alcohol, koemelk, lactose, sulfiet, vis.
Microwave
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 saucepan until warm.
Oven — 200°C, 15-30 minMarleen's choice
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 saucepan until warm. Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g