- 3
Ingredients
- 200 g/7 oz salmon fillet (fresh or frozen),
- 200 g/7 oz tuna fillet (fresh or frozen),
- 100 g/ 3 1/2 oz cucumbers,
- 50 g/2 oz carrots,
- 50 g/2 oz leeks,
- 50 g/2 oz yellow peppers,
- 4 spoons plain fromage frais,
- 1 spoon lemon juice,
- 1 spoon dry white wine,
- 3 ActiFry spoons rapeseed oil,
- 150 ml/5 fl oz vegetable broth (bouillon cubes),
- Chervil sprigs,
- 1 sprig fresh dill
Preparation
Step 1
Wash, dry and cut the fish fillets into pieces. Season with salt and pepper. Peel the carrots and cut into thin slices. Wash the pepper, remove the core and cut into a dice. Cut the cucumber in half lengthwise, remove the seeds, and cut into half-moons 1 cm thick. Slice the leek.
Fry the vegetables with the rapeseed oil in the ActiFry for about 6 minutes. Remove to a plate. Put the fish pieces with some rapeseed oil in the ActiFry and cook for about 3 minutes.
Quench with the white wine and lemon juice. Add the vegetables to the fish and cook all together for 5 more minutes. Add the fromage frais 2 minutes before the end. Add vegetable broth if needed, and simmer.
Finely chop the chervil and dill and sprinkle over the dish.
*Chef Recommendations:*
Garlic and herb bread goes well with this dish.