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Menu with ginger-pea soup, lemon salmon, broccoli and potatoes
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- 80 g olive oil
- 50 g soy sauce
- ½ tsp brown sugar
- 1 lemon, preferably organic, zest and juice
fresh salmon fillets, skinless (150-180 g each)
or 4 white fish fillet, skinless (150-180 g each)
- 5 - 10 g fresh ginger, peeled and sliced (optional)
- 1 garlic clove
- 100 g shallots, cut in pieces
g leek, white part only, cut in pieces
or 100 g onions, cut in halves
- 100 g celery stalks, cut in pieces
g frozen green peas
or 350 g carrots, cut in pieces (see tip)
- 450 g water
- 2 tsp salt
- 250 g potatoes, cut in pieces (1 cm)
g broccoli florets
or 400 g mixed vegetables (e.g. carrots, courgettes, mushrooms), cut in slices (0.5 cm)
- 2 pinches ground black pepper
- 50 - 100 g single cream, approx. 18% fat, to taste
- per 1 portion
- 2984 kJ / 713 kcal
- 44 g
- 30 g
- 44 g
- 10.7 g
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