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Steinbutt auf Chablis-Gemüse mit Estragonsauce und Sahne-Porree-Kartoffeln
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Ingredients
Steinbutt und Chablis-Gemüse
- 1 Steinbutt, ganz, frisch, ausgenommen (3-3,5 kg)
- Salz zum Würzen
- 200 g Zwiebeln geachtelt
- 300 g Möhren in Scheiben (0,5 cm)
- 300 g Porree in Ringen (0,5 cm)
- 1 Flasche Chablis (0,7 l)
- 400 g Fischbrühe (siehe Tipp)
- 2 - 3 EL Olivenöl
Sahne-Porree-Kartoffeln
- 600 g Kartoffeln, festkochend in mundgerechten Stücken
- 250 g Sahne
- 1 TL Salz
- ¼ TL Pfeffer
- 400 g Porree in Ringen (0,5 cm)
- 3 Prisen Muskat
Estragonsauce
- 3 Stängel Estragon abgezupft
- 300 g weiße Grundsauce (siehe Tipp)
- Nutrition
- per 1 Portion
- Calories
- 737 kcal / 3086 kJ
- Protein
- 72 g
- Fat
- 34 g
- Carbohydrates
- 30 g
- Fiber
- 6.4 g
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