Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
1720 / 416
Fats (g)
23.9
of which saturated (g)
22.1
Carbohydrates (g)
17
of which sugars (g)
6.7
Fibers (g)
4.7
Proteins (g)
16.7
Salt (g)
1.1
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Steam broccoli
Preheat the oven to 200°C/180°C fan. Separate the broccoli into small florets. Cook in lightly salted boiling water for 3-4 min. Drain once cooked.
2 Make sauce
Chop the dill finely. Whisk together the cream, measuredwater, mustard, chopped dill, the zest of the lemon, the garlicpowder and half of the Granapadano. Season well with salt and pepper.
3 Bake
Flake the salmon into chunks (discard the skin) and place in an baking dish with the broccoli and greenpeas. Cover with the sauce and sprinkle with the remaining Granapadano. Place the baguettes on a tray. Bake both for 12-15 min.