Salmon with vegetable and cream sauce

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This recipe is very healthy, and will make it much easier for us to give fish to the little ones at home


1 green pepper in quarters
1 yellow pepper, quartered
1 red pepper, quartered
1 onion, quartered
150 g of sliced mushrooms
1 kg salmon fillets or any other fish you like
75 gr of rolled almonds
salt pepper and a little dill
150 gr. of grated cheese for gratin
100 ml white wine for cooking
700 ml of liquid cooking cream
120 ml of AOVE

Step-by-step processing

  1. Put the peppers in the glass and the onion and crush 10S V5, lower the remains of the wall of the glass and add the AOVE, salt, ground pepper and dill and the sliced mushroom and program with the function to stir-fry without a measuring glass
  2. Pour the white wine through the vowel and program 15M 120º V1 BACK KEY without the measuring cap (we can put the basket on the lid to avoid splashing)
  3. We fry the salmon in a frying pan with plenty of OVE
  4. Once our salmon is browned, we place it on a baking tray
  5. We add to the jar of our monsieur cuisine connect 70ml of AOVE that we have used for frying and cream and now we cook 10M 120º V2 KEY BACK (with the basket to avoid splashing)
  6. We preheat the oven to 200º.
  7. Add the sauce to the salmon prepared on the oven tray, cover with grated cheese and sliced almonds and place in the oven at 20M 200º.

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