Ingredients
Scale
Poached Salmon (Serves 2):
Skinless salmon fillet, 2 pieces
White wine, 100 mL
1 large shallot, chopped into large pieces
1 bay leaf
Salt
Carrot and Celery Puree (Serves 2):
Celery root, 200 g
Carrots, 200 g
Butter or olive oil, 10 – 15 g
1/4 teaspoon of salt
Instructions
Method:
Preparation for the salmon:
- Put salmon fillets in a sauté pan and add the shallot, bay leaf, wine, and boiling water to the pan, so that it covers the salmon fillets.
- Simmer over low heat for about 10 minutes. Remove the salmon from the pan, put it on a serving plate, dry it with a paper towel and add a pinch of salt.
- In the meantime, prepare the carrot and celery purée and sweet potato chips.
- Poached salmon with carrot and celery purée and sweet potato chips should be served with a watercress salad with lemon juice dressing, and a drizzle of olive oil.
Preparation for the Puree:
- Boil the celery root and carrots in a bit of water, drain the boiled vegetables, add a bit of butter or oil, add some salt and mash them into a purée.
Notes
CCA’s recipes are not tailored to individual requirements. Please review recipes to ensure they are appropriate for you from an IBD and broader diet perspective. If you think the consumption of certain foods leads to uncomfortable digestive or other symptoms, please speak to your health care professional. Consider connecting with a specialist GutSmart Dietitian and/or Psychologist.
- Cuisine: European Inspired