3 carrots

 • 1 zucchini

 • 1-2 red peppers

 • 100 g snow peas

 • 1 fennel

 • 1 clove of garlic

 • 3 tomatoes

 • 50 ml olive oil

 • 1 large pinch of sugar

 • ¼ tsp salt

 • 2 sprigs of rosemary

 • ½ bunch thyme

 • 1 large pinch of pepper

 • 200 grams of shrimp

 • 300 grams of salmon

 •  Parsley

 Some fresh lemon juice


 Peel the carrots, clean and cut into thin slices.  Wash, trim, quarter and dice the courgettes.  Wash the peppers, quarter, deseed and cut into pieces.  Wash and slice the fennel. Peel and finely chop the garlic clove.  Wash the tomatoes, remove the stalk and roughly chop the tomatoes.  Wash sugar snap peas.

 Heat the olive oil in a pan and fry the prepared vegetables, except for the tomatoes and garlic, for about 2 minutes at high temperature, stirring constantly.  Sprinkle with some sugar and salt.

 Add the garlic and cook about 1 minute

 with fry.  Then add the tomatoes, stir and cook for 1-2 minutes.  Strip the rosemary and thyme from the stalks and chop finely.  Put under the vegetables.  Finally add the pepper.

 Cut the salmon into large cubes and fry briefly on all sides in oil.  Sear the shrimp briefly and season with salt and pepper.  Pour onto the vegetables, sprinkle with some fresh lemon juice and parsley and serve.


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