Copenhagen Salmon Rice Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g brown rice
- 400 g salmon fillet (s), fresh
- 2 tablespoon olive oil
- 200 g cauliflower
- 200 g broccoli
- 200 ml vegetable stock
- 200 ml sweet cream
- 2 tablespoon parsley, chopped
- 1 teaspoon tarragon
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Prepare the rice according to the instructions on the packet. Cut the washed salmon into cubes, fry in hot oil and keep warm.
- Wash the cauliflower and broccoli, drain, cut into small florets, place in the roasting dish and sweat. Pour the vegetable stock and cream and cook for at least 10 minutes.
- Add the salmon cubes and let them steep, the cauliflower and broccoli must be done and soft! Add the finished rice and herbs, let it steep briefly and season with salt and pepper to taste.
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