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Salmon and Basmati Rice with Dill Cream Sauce
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- 1000 g water
- olive oil, for greasing
- 1 ½ tsp fine sea salt
- 250 g basmati rice
- 4 fresh salmon fillets, skinless (approx. 125 g each)
- ¼ tsp ground black pepper
- 60 g onions, quartered
- 1 garlic clove
- 10 g unsalted butter, diced
- 400 g cream, 35-37 % fat (see tip)
- 2 vegetable stock cubes (for 0.5 l each), crumbled
- 1 ½ Tbsp tomato purée
- 2 sprigs fresh dill, leaves only, chopped
- 1 - 2 pinches dried chilli flakes, to taste (optional)
- 1 tsp cornflour
- per 1 portion
- 3569 kJ / 853 kcal
- 34 g
- 53 g
- 55 g
- 2 g
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