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Ingredients 14 items

  • 1 tablespoon Vegetable oil
  • 3 cup Wild rice
  • 2 cups Water
  • 2 cubes MAGGI Chicken Stock
  • 2 tablespoons butter
  • 200 g Leeks
  • 3 tablespoons fresh parsley
  • 3 tablespoons Chives, fresh
  • 1 tablespoon fresh tarragon
  • 1 tablespoon Lemon zest
  • 1.5 kg Salmon fillet
  • 2 tablespoons Extra virgin olive oil
  • 150 g Onions
  • 2 tablespoons lemon juice

How to prepare

  1. Heat Vegetable Oil in a deep saucepan, add Wild Rice, Water, and MAGGI Chicken Stock; cover and simmer on medium heat until rice is ¾ cooked.
  2. In a frying pan melt Butter, add Leeks and sauté until soft.
  3. Add Parsley, Chives, Tarragon, Lemon Zest and ¾ cooked rice to the pan and gently stir everything together.
  4. Stuff the cavity of the fish with the filling and tie shut using kitchen string.
  5. cut Onion into rings, place on the bottom of a deep ovenproof dish, drizzle with 2 tbs Olive Oil and place fish over the onions so the fish does not directly touch the pan.
  6. Roast fish in a preheated oven at 200 degrees C for 40 minutes.
  7. Squeeze lemon juice over and serve.

Nutritional informations

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