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Stew: Brussels Sprouts and Green Asparagus Saucepan with Salmon

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Stew: Brussels Sprouts and Green Asparagus Saucepan with Salmon

The perfect stew: brussels sprouts and green asparagus saucepan with salmon recipe with a picture and simple step-by-step instructions.

vegetables

  • 2 tbsp Spice oil: Chilli oil from my KB
  • 80 g Onions white
  • 300 g Brussels sprouts fresh
  • 200 g Asparagus green fresh
  • 150 g Waxy potatoes
  • 1000 ml Water
  • 1 tbsp Vegetable broth powder
  • 3 tbsp Sauce binder light
  • Black pepper from the mill
  • Condiments. Parsley and pepperoni salt from my KB

fish

  • 250 g Frozen salmon

preparation

  1. Peel the onion and roughly dice … Clean and wash the Brussels sprouts, weigh 300 grams and quarter them … Wash green asparagus, peel the bottom third and divide approx. 5 cm long pieces … Wash potatoes, peel, weigh 150 grams and Roughly dice … Thaw the salmon and cut into approx. 1 cm pieces

Cook

  1. Heat the oil in a saucepan … sear the onion, Brussels sprouts, asparagus and potato pieces for approx. 5 minutes … remove with water and vegetable stock powder, bring to the boil and boil for approx. 15 minutes … thicken with a sauce thickener .. Add pieces of fish and let simmer on a low flame for about 5-7 minutes … pepper and salt

Serve

  1. Divide the stew into deep plates and serve hot
Dinner
European
stew: brussels sprouts and green asparagus saucepan with salmon

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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