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Ingredients
- 600 g de carottes pelées et coupées en rondelles
- 1 gousse d'ail
- 700 g d'eau
- sel
- 1 c. à soupe de cerfeuil frais haché
- 2 c. à soupe de persil frais haché
- 1 c. à soupe de coriandre fraîche hachée
- poivre moulu
- 12 petits filets de sole ou 8 gros
- 40 g de beurre détaillé en dés
- 25 g d'huile d'olive
- Nutrition
- per 1 portion
- Calories
- 285 kcal / 1193 kJ
- Protein
- 23 g
- Fat
- 16 g
- Carbohydrates
- 11 g
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