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Ingredients
Heringsstipp
- 10 g Dill abgezupft
- 5 g Petersilie abgezupft
- 60 g rote Zwiebeln halbiert
- 200 g Apfel, rotschalig geviertelt, entkernt
- 150 g Gewürzgurken in Stücken (2 cm)
- 300 g Matjesfilets abgetropft, in Stücken (3-4 cm)
- 200 g Schmand
- 30 g Senf, mittelscharf
- 3 Prisen Pfeffer
- ¼ - ½ TL Salz
- 20 g Frühlingszwiebeln in feinen Röllchen
Sous-vide-Kartoffeln und Fertigstellung
- 70 g Butter in Stücken
- 10 g Salz
- 600 g Kartoffeln, festkochend in Scheiben (1 cm)
- 1200 g Wasser
- 1 Spritzer Zitronensaft
- 1 Kresse-Beet zum Garnieren
- Nutrition
- per 1 Portion
- Calories
- 736 kcal / 3079 kJ
- Protein
- 20 g
- Fat
- 58 g
- Carbohydrates
- 38 g
- Fiber
- 5.9 g
- Saturated fat
- 33 g
- Sodium
- 1927 mg
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