John Myers
Contents
show
Ingredients
- 1 kg Salsify fresh
- 200 g Creme fraiche Cheese
- 1 Bio lemon zest
- 8 King prawns
- 200 g Organic wild salmon
- Salt, pepper, powdered sugar
- 1 sprig Lemon Thyme
Instructions
- Peel black salsify, slice into ribbon noodles with a peeler. Cook these strips with a little butter, crème fraîche and lemon zest, lemon juice, salt, pepper and powdered sugar in a pan until they are firm to the bite. Fry the butterfly-cut prawns and salmon in a separate pan with a clove of garlic, salt, pepper and a sprig of lemon thyme.
Nutrition
Serving: 100gCalories: 64kcalCarbohydrates: 2.2gProtein: 1.6gFat: 5.4g
