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Truffle and Double Mushroom Orzotto with Salmon

Truffle and Double Mushroom Orzotto with Salmon

with black garlic and salad leaves
Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills
Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills
Calories
: 
712 kcal
Protein
: 
42g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Milk
  • Fish
  • Wheat
  • Cereals containing gluten
  • May contain traces of allergens
  • Barley
  • Celery
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • Wheat

A recipe conveniently customised just to your liking.

Serving amount

180 grams

Sliced Mushrooms

1 unit(s)

Onion

1 sachet(s)

White Wine Stock Powder

(Contains: Sulphites May be present: Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Wheat)

20 grams

Black Garlic Paste

150 grams

Portobello Mushrooms

40 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

1 sachet(s)

Truffle Zest

40 grams

Salad Leaves

50 grams

Cream Cheese

(Contains: Milk)

½ sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

200 grams

Salmon Fillet

(Contains: Fish)

170 grams

Dried Orzo

(Contains: Wheat, Cereals containing gluten May be present: Soya, Mustard)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

to taste

Butter

to taste

Sugar

Energy (kJ)2980 kJ
Energy (kcal)712 kcal
Fat26.9 g
of which saturates9.6 g
Carbohydrate73.7 g
of which sugars8.2 g
Dietary Fiber5.7 g
Protein42 g
Cholesterol94.4 mg
Salt3.3 g
Trans Fat0.2 g
Potassium96.7 mg
Calcium23.5 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Baking Sheet with Baking Paper

Cooking Steps

Get Prepped
1
  • Preheat the oven to 220°C/200°C fan/gas mark 7.
  • Halve, peel and chop the onion into small pieces.
Roast the Portobellos
2
  • Remove the stems from the portobello mushrooms and pop them onto a lined baking tray, cut-side up.
  • Drizzle with oil and season with salt and pepper.
  • When the oven is hot, roast on the top shelf until tender, 15-18 mins.
  • Add the salmon for the final 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
  • Once cooked, carefully drain any excess liquid from the mushrooms.
Make the Orzotto
3
  • Add the orzo to a pot, season with salt and pepper. Toast the grains for 1 min, then deglaze with 300ml water (per 2P) and the white wine stock.  
  • Cook for 7-8 mins over low heat, covered, stirring regularly.
  • Remove the lid and cook for 5 more mins.
Start Frying
4
  • Meanwhile, place a pan over medium heat with a drizzle of oil.
  • When hot, add the sliced mushrooms and onion to the pan.
  • Season with salt and pepper and fry until browned, stirring occasionally, 5-6 mins.
Finishing Touches
5
  • Once the orzo is cooked, stir through the veg, black garlic paste, cream cheese, half the Italian hard cheese and truffle zest (as much as you'd like).
  • Add a splash of water, if needed. Season to taste with salt and pepper.
  • Just before serving, toss the salad leaves with half the red wine vinegar (per 2P) and a drizzle of oil.
  • Season to taste with salt, pepper and sugar.
Divide and Serve
6
  • Thinly slice the portobello mushrooms.
  • Divide the mushroom orzotto between plates.
  • Top with the salmon and sliced portobello mushrooms and remaining cheese.
  • Finish with a handful of salad leaves.
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