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Ingredients
Avocado cream
- 200 g avocado flesh, cut into pieces
- 1 spring onion/shallot trimmed and cut into pieces (2 cm)
- 20 g lemon juice
- 100 g crème fraîche
- 50 g extra virgin olive oil
- ¼ tsp salt
- 2 pinches ground black pepper
Salmon
- 4 fresh boneless salmon fillets (approx. 150 g each, 3 cm thickness)
- salt to season
- ground black pepper to season
- 4 dried bay leaves
- 1 lemon cut into slices, pips removed
- water to fully submerge bags (not higher than the 2L maximum fill level)
- 30 g lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder
- 1 spring onion/shallot trimmed and cut into thin slices, for garnishing
- Nutrition
- per 1 portion
- Calories
- 609.4 kcal / 2559.3 kJ
- Protein
- 31.5 g
- Fat
- 52.7 g
- Carbohydrates
- 1.6 g
- Fibre
- 4.5 g
- Saturated Fat
- 14.2 g
- Sodium
- 234.5 mg
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