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2009.06.02
Salmon Pot-au-feu Recipe
Many Japanese doctors specializing in IBD say that the amount of oil you take should be limited to less than 30g (1.06oz) a day. Considering this oil limitation, salmon can be an useful cooking ingredient for IBD cooking. Here are the cooking instuctions.
Cooking Instuctions
(1) Cut salmon fillet to pieces.
(2) Peel the skins of carrots and onions. then peel the skin of potatos.
(3) Cut the carrots, onions, and a half stick of celery to make them bite-sized pieces.
(4) Peel the skin of potatos and cut them to bite-sized. Then soak them in water.
(5) Prepare a pan, and put water, some consomme, white wine, and a bay leaf in it. Then put (3) and boil them over medium heat. When it comes to a boil, reduce the heat to simmer. Keep heating for 10 - 15 minutes.
(6) Put (1) and the potatos into the pan, and keep heating. When the potatos become soft, turn off the heat.
(7) Enjoy!
*I used leek or 'Naganegi', instead of celery.
Cooking Instuctions
(1) Cut salmon fillet to pieces.
(2) Peel the skins of carrots and onions. then peel the skin of potatos.
(3) Cut the carrots, onions, and a half stick of celery to make them bite-sized pieces.
(4) Peel the skin of potatos and cut them to bite-sized. Then soak them in water.
(5) Prepare a pan, and put water, some consomme, white wine, and a bay leaf in it. Then put (3) and boil them over medium heat. When it comes to a boil, reduce the heat to simmer. Keep heating for 10 - 15 minutes.
(6) Put (1) and the potatos into the pan, and keep heating. When the potatos become soft, turn off the heat.
(7) Enjoy!
*I used leek or 'Naganegi', instead of celery.
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