Cut the parsnip pieces and boil them in water with a little salt;
Boil the vanilla seeds together with the pods;
Once cooked, drain the water into a bowl and toss the vanilla pods;
Put the cooking cream on the fire, heat it well and add it over the parsnips together with the butter;
blends everything well.
Add a little water from the one in which it boiled if you want a softer consistency;
Then everything passes through a sieve;
Add a little salt over if necessary;
Cut the salmon fillet into 2 and a half wide pieces;
Make 1-2 small notches on the side of the skin to prevent it from tightening;
Because we are dealing with protein, it is very important that the pan is extremely well heated. This way you avoid sticking the fish;
Once the pan is hot, put the oil in it and add the fish pieces first on the skin side and press each piece well with a spatula;
Put salt on top;
When the fish pieces are half white, turn them over, add the fresh lemon and pepper and remove the pan from the heat;
Let the fish pieces cook in the heat of the pan;
Salmon is served medium;
If you really want it well done, then you can add it for another 5-10 minutes in the oven;
Serve the fish with the parsnip puree and you will see how well these flavors combine;
Its crispy skin is a real delight. It is also called sea bacon. Well, I hope you liked my recipe.
Salmon with avocado - 2 recipes
It is said that at the New Year's table it is good to eat fish so that next year we can move like he does in the water. With great ease, that is, and only forward, never backward. If you like superstitions or if you simply like salmon, I tempt you with two omega 3-rich fish cooking ideas, which I tried and was very excited about.
1.Somon with red onion and avocado
Step 1: Preheat the oven to 180 degrees. take 4 salmon fillets fresh, place them in a tray lined with baking paper, sprinkle with olive oil and season them with salt, peppercorns and ground pepper, paprika, chilly flakes, 3 cloves garlic- cut into slices so that they do not taste strong.
Step 2: On each salmon fillet we place a round slice of Lemon and pour into the pan, next to the pieces of fish, 100 ml of water.
Step 3: Carefully place the tray on the grid fixed in the middle of the oven, halving the temperature. After it has penetrated well and browned, ie after about 20 minutes, remove the salmon from the plate and cover it with a mixture obtained from: 2 ripe avocados diced, a red onion at the head of which my tears were knotted in my chin, still cut into cubes, a few peppercorns and the juice of one lime. At the top we put a few fresh coriander and parsley leaves, and next to it 2 healthy spoons with natural potatoes on which he gave his last breath a cube of butter.
It's so simple and delicious! But let's not waste time and move on to the second challenge:
2. Salmon in citrus sauce with avocado puree and South African potatoes
Step 1: Place in an oven tray 4 strips of aluminum foil and we place one on each salmon fillet cleaned of skin and sprayed with olive oil on both sides.
Step 2: We prepare a mixture of 2 tablespoons honey, the juice of a lemon and a lime (green lemon), 1 teaspoon dried rosemary, 2 cloves garlic grind, salt, ground white pepper to taste. Lime or lime is from the same family as lemon, instead it has a different flavor and a higher content of vitamin C.
Step 3: We decorate each salmon fillet with a round of orange and a branch of thyme.
Step 4: Wrap each tab in aluminum foil so that the sauce does not drain and put the tray in the preheated oven well before, for 20-25 minutes, over medium heat.
Step 5: Remove the fish on festive plates, place the remaining sauce in the aluminum package on top, garnish the plate with a few tablespoons of sweet potatoes in orange sauce, raisins and sweet wine (click on the link for the recipe) and an avocado puree.
We get the avocado puree as we say fish, throwing in the blender the core of the diced avocado fruit, lime juice, salt and white pepper as our taste dictates.
Avocado is a fruit, not a vegetable, as you may be tempted to believe. It is a source of vitamin K, C, B6, folic acid, copper and antioxidants, in short, women's allies. It has only monounsaturated fats, ie healthy fats, and more potassium than bananas. Moreover, it is used in the cosmetics industry to obtain facial masks and hair treatments, but you probably knew that.
If you have whetted your appetite for these healthy and tasty recipes, do not hesitate to try them. You will make a sensation with them at the New Year's table. And for an appetizer, take a look here: shrimp mousse, avocado and egg, according to Princess Margaret's recipe:
Fine and fragrant parsnip puree
I have to share with you that this parsnip puree is my favorite. I don't know what you think, but I just love it and I can't stop eating. I say try it in the new year.
- 500 gr parsnips
- 100 ml of milk
- 50 gr butter
- 50 ml sour cream for cooking
- salt pepper
Wash the parsnips and boil them. It is not necessary to clean it. When it has softened (we do the test with a fork), drain the water and let the parsnip cool down a bit so that it can be cleaned. We remove the hardest part, in the middle.
Heat the milk and sour cream, in which we melt the butter.
Pass the parsnip with a vertical mixer or in a blender, gradually adding milk, cream and butter. Season with salt and pepper to taste. In the end, the puree should not be lumpy at all and be very fine. If necessary, we pass it through a sieve.
What I can tell you is that it goes great with duck meat.
I am also waiting for your opinions on the facebook, instagram and pinterest pages.
Salmon with puree and capers
A recipe delicious of salmon with: salmon, celery, potatoes, parsnip root, cherry tomatoes, sweet milk, butter, rosemary, lemon, oregano, capers, olive oil, salt, pepper, sour cream, garlic.
- 4 pieces of salmon
- 500 g celery
- 3 potatoes
- a parsnip root
- 400 g cherry tomatoes
- 350 ml of sweet milk
- 50 g butter
- two strands of rosemary
- a lemon
- dried oregano,
- a spoon with capers
- olive oil
- sour cream
Method of preparation:
Celery, parsley root and potatoes are peeled, washed and cut into pieces. Boil in salted water and a little oil, remove with a whisk in a bowl and pass until it looks like a puree.
Add the butter cut into pieces, three tablespoons of oil and hot sweet milk, gradually poured. If the puree is too thick, add more of the water in which the vegetables were boiled. Season to taste and keep warm. Wash the salmon, wipe off the water with a napkin and grease with a little oil.
Sprinkle salt and pepper to taste, place on a baking sheet lined with parchment paper and place on top of lemon slices. Sprinkle with a teaspoon of oregano and capers, place in a hot oven and bake over medium heat until dark pink.
Wash the tomatoes, fry in a little oil together with the chopped rosemary and serve with salmon and hot puree.
Asparagus (food for kings) & # 8211 why is it good to eat it
asparagus (Asparagus officinalis) is a species of herbaceous plant with fleshy roots and has undeveloped leaves similar in appearance to the scales of a fish. Asparagus is native to Europe, North Africa and West Asia and is widely grown as a vegetable. Asparagus is grown for its young shoots, which have a pleasant taste.
Here are the broad benefits of eating asparagus: it detoxifies, has anti-aging properties, is considered an aphrodisiac, protects against cancer, relieves pain and inflammation in the body, prevents osteoporosis, reduces the risk of heart disease and birth defects.
It is said that King Louis XIV himself ordered the construction of special solariums to enjoy asparagus all year round, the vegetable thus gaining the title of "food of kings".
Per serving, asparagus contains approximately 288 milligrams of potassium, known for its ability to reduce belly fat, 3 grams of fiber which improve digestion, has only 40 calories, 0 cholesterol or fat, so it can be included in any weight loss diet. According to American specialists from UCLA, Asparagus is the number 1 vegetable in detoxification processes.
Asparagus is rich in glutathione, an amino acid with antioxidant properties that protects cells from free radicals and toxins, so it keeps our skin young and radiant, like at 20 years old.
The aphrodisiac effect of asparagus is due not to its compounds, but rather to a combination of psychological factors. It seems that the suggestive shape of asparagus is what actually makes this vegetable a very good aphrodisiac. The French call asparagus asparagus, a term that is usually associated with the penis.
folates from asparagus make this vegetable have important anticancer properties. These compounds are found mainly in green vegetables and citrus fruits, and although folic acid is often considered one and the same with folation, you should know that folic acid is a derivative supplement and does not have as many benefits. Folate is also what helps reduce inflammation and relieve pain, but also reduce the risk of heart disease.
The asparagus is rich in vitamin K, which helps to develop and increase bone density, thus preventing osteoporosis and osteoarthritis. Vitamin K is also essential for the synthesis of osteocalcin, the structural protein in bones, with the role of taking up and depositing calcium exactly where it is needed.
Another substance in asparagus called inulin it is extremely beneficial in the development of bacteria considered friendly to the body, thus making digestion a much easier process.
All asparagus can alleviate the symptoms of hangovers, after a night of excess alcohol, by the protective action of amino acids and minerals on liver cells. asparagine, another compound of asparagus has a diuretic effect, so it helps us eliminate all toxins and excess salt from the body, increases the body's resistance to fatigue and ensures the normal functioning of the liver.
Folic acid and asparagus folate are highly recommended in the diet of expectant mothers because deficiency in these substances significantly increases the risk of Spina Bifida (congenital disease of the fetal spine) and anencephaly, a malformation characterized by the absence of the cerebellum and brain.
Asparagus also has beneficial effects on the urinary tract as well, preventing infections and kidney stones.
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Baked salmon with vegetable puree - NUTRIPORTIA
On the one hand we have salmon, a fatty fish rich in Omega 3 acids, essential for a strong body. And besides all its benefits, we must admit that it is very tasty.
Along with the salmon, we will put colorful vegetables on the plate, which also come with a lot of benefits. For example, the sweet potato will bring the feeling of satiety, being rich in fiber, while broccoli comes with an intake of vitamin C. Clean health on the plate!
TABLE FOR: 2
READY IN: 60 minutes
- 2 pieces of salmon fillets
- juice and peel of a lemon
- green parsley
- 4 tablespoons bread crumbs
- 1 tablespoon olive oil
- spices to taste
- 1 broccoli capatana
- 1 sweet potato
- 1 large onion
- 1 bell pepper
How do you prepare?
Cut the vegetables into suitable pieces. We place them in the tray, on baking paper. Sprinkle them with a little olive oil, season to taste. Put the tray in the hot oven at 180 ° C for 30 minutes. Meanwhile, prepare the salmon, which we will add to the pan with the vegetables in the last 15 minutes of cooking.
Season the fish to taste, on both sides. We seal the salmon in the pan, in a tablespoon of olive oil, until it is browned on both sides. We move to the tray, next to the vegetables that are already in the oven. Mix the juice and lemon juice, panko, spices to taste. Put the mixture over the salmon. Bake for 15 minutes at 180 ° C.
Salmon and vegetables will be ready at the same time! Blend the cooked vegetables (except for the sweet potatoes) with a little butter and spices to taste. All we have to do is put them on the plate! 25% salmon, 25% sweet potatoes, 50% vegetable puree (broccoli, onions, bell peppers). I hope you will try the recipe for baked salmon with vegetable puree, it's wonderful! May you be the best!
Fine celery puree and creamy recipe step by step
Fine celery puree and creamy recipe step by step. A puree of celery root with a little potato, milk, butter and sour cream. How is celery puree made? What does aromatic and velvety celery puree match?
Americans call this celery puree & # 8222celeriac puree & # 8221 or & # 8222celery root puree & # 8221. This is to make the difference with celery (green celery stalks). I am a big fan of vegetable purees and I often make them as a side dish in addition to grilled or fried meats or fried meats. Let's change a little more mashed potatoes and french fries, right?
Celery root has a strong specific aroma, very fresh. I've already used it in salad with remoulade sauce and boiled tongue (recipe here) or in yogurt and mayonnaise salad (recipe here). In the first recipe I scalded the celery for a few minutes to get rid of this intense aroma. In the second recipe I decided to grate it and immerse it for a few minutes in cold water with lemon juice. In this way the aroma is dispersed and the lemon juice prevents the oxidation (blackening) of the celery.
If you like celery, we also recommend the celery cream soup with simple cream recipe that you can find here.
I read several recipes for celery puree on the internet (in French, English and American) and I saw that they are very varied: some contain rice (as a binder, as I used to pumpkin cream soup), others potato, some are made with milk and cream, others only with milk and butter. So I decided to follow my instincts and make a celery puree to my taste. Basically, I applied the technique of boiling vegetables directly in milk, as I did with parsnip puree.
From the quantities below we obtained 3-4 servings of celery puree, in the conditions in which there is also a second garnish besides the meat.
Parsley is one of the perfect vegetables for children's food. Related to carrots, parsnips give a sweet taste to food, which will surely please the little ones. This vegetable contains calcium, vitamin A and fiber.
Choose the parsnip in the same way you select the carrots: it should not be discolored or ready to sprout. Parsley can be stored in the refrigerator and should only be cut when consumed.
1. Ingredients for parsnip puree:
2 steps to prepare parsnip puree:
1. Wash and peel the vegetables. Cut the parsnips in half lengthwise. Place the chopped parsnips in a ceramic bowl, sprinkle with a little olive oil and bake at about 200 ° C for 20 minutes or until soft.
2. Put the parsnips in a blender and pass until they become a homogeneous paste. Add a little plain water if the composition is too solid and boil for about 10 minutes.
As an alternative to the method of baking parsnips, you can also boil it and keep some of the water in which it boiled to add at the end.
2. Puree based on parsley, apple and carrot
Ingredients for parsley puree:
1 tip of the wormwood knife (optional, only from the age of one year)
2 steps to prepare parsnip puree:
1. Wash and clean the carrots and parsnips. Peel an apple and grate it.
2. Boil the vegetables and fruits until they are all soft. Drain them, put them in a blender and pass the composition until smooth. If necessary, add a little of the water in which they boiled, for a creamier puree. We add a tip of cinnamon knife only if the children are over 1 year old.