Nutrition Facts
4 servings
4
Recipe for Casserole with Salmon and Shrimp with Zucchini, Tomatoes, and Potatoes
A pot full of flavorful ingredients with, among other vegetables, a zucchini from the garden!
Ingredients
500 boneless organic salmon fillets
300 organic pink shrimp size 30 40
1 organic yellow lemon
2 organic shallots
12 Cherry tomato
1 beautiful organic zucchini
6 Amandine potatoes
30 butter
1 oil
1 3 cm piece of fresh ginger
20 liquid cream
salt pepper
2 organic flat-leaf parsley
Directions
1
Wash the zucchini and cut it into small cubes. Peel the potatoes and cut them into small cubes as well. Peel and slice the shallots.
2
Wash the cherry tomatoes. Peel and grate the ginger. Wash and finely chop the parsley.
3
Remove the skin from the salmon fillets and cut them into cubes. Shell the shrimp. Heat the butter and oil in a skillet and sauté the shallots.
4
Add the tomatoes, fish stock, salt, pepper, the juice of one of the lemons, ginger, diced zucchini, and diced potatoes. Cover and simmer for 10 minutes (if necessary, add a little water). Add the salmon cut into large pieces, parsley, and liquid cream. Return to a simmer for 10 minutes. Add the shrimp. Adjust the seasoning.
5
To finish, serve hot with a wedge of lemon.
Ingredients
Ingredients
500 boneless organic salmon fillets
300 organic pink shrimp size 30 40
1 organic yellow lemon
2 organic shallots
12 Cherry tomato
1 beautiful organic zucchini
6 Amandine potatoes
30 butter
1 oil
1 3 cm piece of fresh ginger
20 liquid cream
salt pepper
2 organic flat-leaf parsley
Directions
Directions
1
Wash the zucchini and cut it into small cubes. Peel the potatoes and cut them into small cubes as well. Peel and slice the shallots.
2
Wash the cherry tomatoes. Peel and grate the ginger. Wash and finely chop the parsley.
3
Remove the skin from the salmon fillets and cut them into cubes. Shell the shrimp. Heat the butter and oil in a skillet and sauté the shallots.
4
Add the tomatoes, fish stock, salt, pepper, the juice of one of the lemons, ginger, diced zucchini, and diced potatoes. Cover and simmer for 10 minutes (if necessary, add a little water). Add the salmon cut into large pieces, parsley, and liquid cream. Return to a simmer for 10 minutes. Add the shrimp. Adjust the seasoning.
5
To finish, serve hot with a wedge of lemon.
Notes
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