Baked salmon and vegetables Ingredients: 5 carrots - crème fraîche - 3 leeks - salt - pepper - 4 steaks of salmon - escalopes - 8 potatoes - 1 lemon juice.
Utensils：
- 1 Oven- ovens 1 knife- knives 1 aluminum- 1 Lid- 1 saucepan- pots and pans 1 kitchen scale- scales 1 dish-
Total time: 1 hour Preparation: 20 min Rest:- Cooking: 40 min
Phase 1
Cut the potatoes, carrots and leeks into thin slices. Arrange the potato slices at the bottom of the dish, then the carrots and finally the leeks.
Phase 2
Place the salmon steaks on the vegetables.
Phase 3
Put a stopdon't slice butter on each block; add salt and pepper, cover the dish with aluminum foil and place in the oven at thermostat 220°C for 40 minutes.
Phase 4
Heat the liquid crème fraîche with the lemon juice in a saucepan.
Phase 5
Remove the dish from the oven and add the crème fraîche to the salmon and its vegetables.
Phase 6
Serve a salmon steak and vegetables per person.
Utensils：
- 1 Oven- ovens 1 knife- knives 1 aluminum- 1 Lid- 1 saucepan- pots and pans 1 kitchen scale- scales 1 dish-
Total time: 1 hour Preparation: 20 min Rest:- Cooking: 40 min
Phase 1
Cut the potatoes, carrots and leeks into thin slices. Arrange the potato slices at the bottom of the dish, then the carrots and finally the leeks.
Phase 2
Place the salmon steaks on the vegetables.
Phase 3
Put a stopdon't slice butter on each block; add salt and pepper, cover the dish with aluminum foil and place in the oven at thermostat 220°C for 40 minutes.
Phase 4
Heat the liquid crème fraîche with the lemon juice in a saucepan.
Phase 5
Remove the dish from the oven and add the crème fraîche to the salmon and its vegetables.
Phase 6
Serve a salmon steak and vegetables per person.