John Myers
Contents
show
Ingredients
- 600 g Salmon loins
- 200 g Frozen peas
- 50 g Lemongrass puree
- 200 g Dried chickpeas
- 500 ml Chicken broth
- 100 g Panko breadcrumbs
- 200 g Ghee
- 200 ml Cream 30% fat
- Salt and pepper
- Harissa paste
Instructions
- Soak the chickpeas in water the day before. Drain the water, cook with the chicken stock until soft and season with harissa paste. Let cool and shape into small balls. Roll these in panko breadcrumbs and deep fry in ghee. Warm the peas with cream, salt and pepper, puree in the blender and then mix with lemongrass puree. Cut salmon loins into slices and fry briefly in ghee on one side. Let it simmer briefly in the pan.
Nutrition
Serving: 100gCalories: 410kcalCarbohydrates: 17.3gProtein: 7gFat: 35.2g
