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Ingredients
- 200 g de carottes, coupées en tronçons
- 400 g de poireaux, coupés en tronçons
- 300 g de champignons de Paris frais, coupés en quatre ou six
- 20 g d'huile d'olive
- 600 g de filets de bar (4 morceaux)
- 4 pincées de sel, à ajuster en fonction des goûts
- 4 pincées de poivre moulu, à ajuster en fonction des goûts
- 70 g d'échalotes, coupées en deux
- 200 g de vin rouge
- 100 g de beurre, coupé en petites parcelles et très froid
- Nutrition
- per 1 portion
- Calories
- 2197.5 kJ / 528.8 kcal
- Protein
- 34.3 g
- Carbohydrates
- 9.3 g
- Fat
- 34.8 g
- Saturated fat
- 16 g
- Fiber
- 6.8 g
- Sodium
- 310.5 mg
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