Provencal polish herbs are a mixture of herbs such as oregano, savory, rosemary, basil, marjoram and thyme. Together, they create a composition that will clearly emphasize the taste of dishes, especially meats. A great addition to salads, pizza and garlic sauce.

Ingredients: thyme.basil , savoury, basil,marjoram, rosemary, oregano, bay leaf. May contain: ΓΕΣΕΑΜΤ ΓΟΞΥΑΙΞΙΞΗ ΗΜΦΥΕΞ, ΕΗΗΤ, ΝΙΜΛ (ΙΞΓΜΦΔΙΞΗ ΜΑΓΥΟΤΕ), ΤΟΪ, ΝΦΤΥΑΣΔ ΤΕΕΔΤ, ΓΕΜΕΣΙΑΓ, ΠΕΑΞΦΥΤ ΑΞΔ ΤΕΤΑΝΕ. ΑΜΕΣΗΪ ΑΔΧΙΓΕ: ΖΟΣ ΑΜΜΕΣΗΕΞΤ ΤΕΕ ΙΞΗΣΕΔΙΕΞΥΤ ΙΞ ΒΟΜΔ. Best before: date and batch number on the packaging. Store in a dry and shaded place.Salmon with roasted vegetables 4 servings, 60 min – 400 g salmon fillet – 1/2 cauliflower – 1/2 broccoli – 3 carrots – 1 parsley root – 1 onion – 1 can corn – 200 g butter – 500 ml milk – 100 g flour – 80 g cheese, e.g. Gouda – 3 tablespoons oil – 1 pinch Prymat ground nutmeg – 1 teaspoon Prymat herbs de Provence – to taste: Prymat mixed pepper and Prymat sea salt. Peel the carrots and parley roots, grate on the large holes of a grater. Dice the onion. Grease a heat-resistant dish with 1 tablespoon of butter. Put broccoli and cauliflower florets, 1/2 of sliced butter, carrot, parsley root, onion and drained corn on the bottom of the dish. Season with salt, pepper and herbs de Provence. Melt the remaining butter in a pan, add flour and fry for a while. Pour in milk and stir well. Add nutmeg, salt and pepper. Let simmer for 10 min., stir continuously. Pour the sauce over the vegetables, sprinkle with grated cheese and roast for 30 min. in an oven preheated to 170°C. Cut the salmon into 4 pieces, sprinkle with salt and pepper and fry in hot oil.Net weight: 10g.

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