Photo: Caroline Attwood
Wild salmon, beetroot and sauce vierge
18 ingredients
2 hr + 1 hr
Serves 4
openrecipes
This simple fish course looks as fabulous as it tastes, with deep pink beetroot and grassy sauce vierge taking centre stage.
Estimated Nutrition (whole recipe, rough)
638
Calories
55g
Protein
36g
Fat
25g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Shallot | 1 tbsp minced (10g) | 7 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 small raw beetroot
- 1 litre/ 2¼ pints chicken stock
- 2 gelatine
- 100ml/3½fl oz double cream
- 100ml/3½fl oz crème fraiche
- salt and freshly ground white pepper
- 1 small lemon
- 1 lime
- 2 tbsp olive oil
- 500g/1lb 2oz fillet wild salmon
- salt and freshly ground black pepper
- 4 plum tomatoes
- 1 tbsp chopped fresh coriander
- 1 tbsp chopped fresh flatleaf parsley
- 1 shallot
- good pinch ground coriander
- olive oil
- micro coriander
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes