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Print Recipe
Salmon with Vegetables Recipe
Those who love a tender, tender fish with an abundance of vegetables under the filling will like it. I cooked according to my taste. Ceramic shape 23 cm by 30 cm, height-6 cm
Cook Time 60 minutes
Servings
Ingredients
Base:
Sauce:
Cook Time 60 minutes
Servings
Ingredients
Base:
Sauce:
Instructions
  1. Products-vegetables.
    Products-vegetables.
  2. Cut the potatoes and boil them together with the broccoli until half cooked. I have cabbage from the freezer.
    Cut the potatoes and boil them together with the broccoli until half cooked. I have cabbage from the freezer.
  3. Chop leeks or green onions and fry in butter together with vegetable oil.
    Chop leeks or green onions and fry in butter together with vegetable oil.
  4. Add a couple of spoonfuls of flour, fry together.
    Add a couple of spoonfuls of flour, fry together.
  5. Pour in the warm milk, stirring with a whisk.
    Pour in the warm milk, stirring with a whisk.
  6. Add spices.
    Add spices.
  7. I added fresh peas and frozen spinach to the thickened sauce. If the sauce is too thick, add a decoction of vegetables.
    I added fresh peas and frozen spinach to the thickened sauce. If the sauce is too thick, add a decoction of vegetables.
  8. Fish (fillet on skin without bones) is placed in the center of a ceramic mold.
    Fish (fillet on skin without bones) is placed in the center of a ceramic mold.
  9. Arrange the boiled vegetables around the edges, cut tomatoes.
    Arrange the boiled vegetables around the edges, cut tomatoes.
  10. Pour the sauce, lightly knock the mold on the table so that everything is soaked.
    Pour the sauce, lightly knock the mold on the table so that everything is soaked.
  11. Bake for about 40 minutes at 180 *.
    Bake for about 40 minutes at 180 *.
  12. Sprinkle cheese on the hot dish if desired.
    Sprinkle cheese on the hot dish if desired.
  13. Divide into portions.
    Divide into portions.
  14. For a portion of each fish, vegetables and filling.
    For a portion of each fish, vegetables and filling.

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