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Menü: Salat-Cremesuppe, Seebarsch an einer Brunnenkresse-Sauce und Kartoffeln
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Ingredients
- 30 - 40 g Brunnenkresse gewaschen und getrocknet
- 5 - 10 g Zitronensaft
- 2 TL feinkörniges Salz
- 1 TL weisser Pfeffer, gemahlen
- 50 g Olivenöl, nativ
- 500 g Wasser
- 500 g Kartoffeln in Stücken (3-4 cm)
- 10 - 12 Kopfsalat, Blätter
- 500 g Seebarsch ohne Kopf und Innereien (siehe Tipps)
- Nutrition
- per 1 Portion
- Calories
- 471 kcal / 1971 kJ
- Protein
- 32.55 g
- Fat
- 20.8 g
- Carbohydrates
- 38.4 g
- Fiber
- 4.9 g
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