\nTime: 30 minutes<\/p>\n
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Ingredients:<\/strong> Do this:<\/strong> Baked salmon with root vegetables and parsley cream<\/strong> Ingredients:<\/strong> Parsley cream:<\/strong> Do this:<\/strong>
\n2 parsnips
\n1 tbsp butter
\n0.5-1 dl milk of your choice
\nsalt and pepper
\n0.5 dl olive oil
\n0.5 lemon (juice)
\nabout 5 sugar snap peas
\n1 dl herbs of your choice (e.g. chives, parsley and mint)
\nsalt and pepper
\n2-3 walnuts
\n6 scallops
\nolive oil + butter for frying<\/p>\n
\n1. Cut the parsnips into 2\u00d72 cm pieces.
\n2. Boil water in a saucepan.
\n3. Add the parsnips and cook them until soft, about 15 minutes.
\n4. In the meantime, you can pour the olive oil, spices and lemon into a blender. Run until everything is well mixed.
\n5. Rinse and cut the sugar snap peas into small pieces.
\n6. Then mash the parsnips with a fork and mix in butter while they are hot.
\n7. Add the milk a little at a time until you have a smooth puree.
\n8. Season to taste with salt and pepper.
\n9. Heat a frying pan with olive oil. When hot, add a large knob of butter and fry the scallops for about 45 seconds per side.
\n10. Serve the scallops with the parsnip pur\u00e9e, drizzle with the herb oil and sprinkle with the sugar snap peas and walnuts.
\n11. ready!<\/p>\n
\nTime: preparation about 30 minutes + 1 hour in oven and fridge<\/p>\n![\"tre-ratters-meny\"](\"https:\/\/webstaging.babyjourney.se\/wp-content\/uploads\/2022\/03\/02.jpg\")
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\nAbout 300 g of potatoes
\nAbout 250-300 g salmon fillet
\n3-4 carrots, preferably in different colors
\nAbout 50 g sugar snap peas
\n1 bag of chard (65 g)
\n0,5 dl almonds
\n0.5 dl olive oil
\nsalt
\nPickled radishes:
\n200 g radishes
\n1 dl vinegar
\n1,5 dl sugar
\n3 dl of water
\n1 tsp mustard seeds (optional)
\na pinch of salt<\/p>\n
\n2 dl sour cream
\na handful of parsley
\n0.5 lemon (juice)
\nsalt & pepper<\/p>\n
\n1. Start by pickling the radishes: slice them thinly with a mandolin and boil the rest of the ingredients until the sugar dissolves.
\n2. Fold the radishes into the hot mixture and stir. Place in the fridge for at least 1 hour.
\n3. set the oven to 200 degrees.
\n4. Rinse the potatoes thoroughly and place in a bowl. Pour over plenty of olive oil and salt.
\n5. Turn the potatoes into an ovenproof dish and place in the oven for about 45 minutes. Set the timer for 10 minutes to start with.
\n6. Cut the carrots in half lengthwise and put them in the same bowl as the potatoes. Mix with the olive oil.
\n7. When the timer goes off, put the carrots on top of the potatoes and put them back in the oven. Set the timer for 15 minutes.
\n8. Place the salmon in an ovenproof dish and sprinkle with salt and pepper. When the timer goes off, put the salmon in for 15-20 minutes.
\n9. Make the sauce: chop the parsley and mix with the lemon, salt and pepper. Season to taste.
\n10. Bring the water and salt to the boil, add the sugar snap peas and cook for 2-3 minutes.
\n11. Heat a dry frying pan and roast the almonds for about 5 minutes. Stir continuously.
\n12. Serve the chard, cooked sugar snap peas, root vegetables and salmon with the parsley sauce, pickled radishes and toasted almonds.
\n13. ready!<\/p>\n
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