Roasted salmon fillet with mushrooms and gnocchi

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
5 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 1 Organic Lime
  • 2 TABLESPOONS Oil
  • 750 g Salmon fillet
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 package (400 g) fresh gnocchi (cooling shelf)
  • 200 g Mushrooms
  • 1 pack of Delicacy curry sauce
  • 1/4 collar Chives
  • baking paper
  • 7-10 Tbsp Curry Powder

Directions

  1. 1

    Wash lime hot, grate dry and cut into very thin slices. Heat 1 tablespoon of oil in a frying pan. Fry the lime slices on both sides for about 2 minutes, remove. Wash the fish, dab dry. Season with salt and pepper. Fry the fish in the lime frying fat on both sides for about 2 minutes, remove and place on a baking tray lined with baking paper. Cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 6-8 minutes

  2. 2

    Meanwhile, prepare the gnocchi in boiling salted water according to the instructions on the packet. Clean and trim the mushrooms, larger mushrooms may need to be cut in half. Heat 1 tablespoon of oil in a pan. Sauté the mushrooms for about 5 minutes, take them out and keep them warm. Deglaze the frying pan with 250 ml of lukewarm water. Stir in curry powder with a whisk, bring to the boil and simmer for about 1 minute.

  3. 3

    Season to taste with salt and pepper. Wash chives, shake dry and chop coarsely. Mix gnocchi and mushrooms with some curry sauce. Arrange each with 2 slices of fish and 2 slices of lime on 4 plates. Fill the rest of the sauce into a bowl and add it. Sprinkle with chives and sprinkle with curry

Nutrition Facts

KCAL
620 kcal
CARBS
38 g
FATS
32 g
PROTEINS
44 g