| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 213 Gramm | Canned pink Alaska salmon |
| 6 gross | Baking potatoes scrubbed and pricked |
| 50 Gramm | Tinned anchovies drained, rinsed, chopped |
| 100 Gramm | Button mushrooms sliced |
| 1 Teelöffel | Pesto |
| 200 Gramm | tomatoes canned |
| 1 Teelöffel | basil freshly chopped |
| 1 | cloves garlic crushed |
|
Preheat oven to 190 C, 375 F, Gas mark 5. Drain the can of salmon and set fish aside.
Bake potatoes until soft. Cut a cross into top of each potato. Squeeze base to open. Scoop out half of pulp. Put into a bowl with the salmon, anchovies, mushrooms and pesto. Mix well. Put into potato skins, closing cuts to surround filling, return to oven for 20 minutes. Blend remaining ingredients until finely chopped. Pour into small pan, bring to boil. Reduce heat. Simmer for 5 minutes. Serve each potato with some sauce.
permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
|
|
Anmerkungen zum Rezept:
|
