Salmon-cauliflower-bell Pepper Pan with Kritharaki
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- some olive oil
- 200 g pollack fillet (s) (Alaska pollack fillet)
- 1 clove garlic
- 1 bunch spring onion (s)
- 2 red pepper (s)
- 200 g cauliflower
- 200 g Kritharaki (noodles in rice form) or couscous
- 250 ml vegetable stock
- 250 ml crème fraîche or cremefine for cooking - light
- 5 dashes lemon juice
- 1 handful chives
- 0.5 ½ handful parsley
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat some olive oil in a high pan. Dice the salmon fillets and fry them briefly, then set aside. Do not drain the oil.
- Dice the peppers, chop the cauliflower a little. Cut the onions, press the garlic. Add these ingredients to the pan and sear for about 5 minutes.
- First add the vegetable stock and then the crème fraîche (or cremefine), stir. Add the kritharaki and simmer over low heat (1/3 of the maximum heat) for about 7 - 8 minutes with the lid on.
- Then add the diced salmon and 5 dashes of lemon juice. Then mix in the spices and bring to the boil for one minute at maximum heat.
- Salad tastes good with it.
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