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Cabillaud, purée de navet et panais, lard et beurre blanc à la badiane
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Ingredients
- 450 g de panais, coupés en petits morceaux
- 5 tranches fines de poitrine fumée
- 300 g de navets, coupés en petits morceaux
- 500 g d'eau
- 100 g de lait
- 3 pincées de sel
- 3 pincées de poivre fraîchement moulu
- 250 g de beurre demi-sel (dont 220 g en dés, bien froids)
- 50 g d'échalotes, coupées en deux
- 60 g de vin blanc
- 40 g de vinaigre blanc
- ½ c. à café d'étoile de badiane en poudre
- 10 g d'huile d'olive
- 4 pavés de cabillaud, sans peau
- Nutrition
- per 1 portion
- Calories
- 3152.8 kJ / 759.5 kcal
- Protein
- 31.3 g
- Carbohydrates
- 20.5 g
- Fat
- 59 g
- Saturated fat
- 36.8 g
- Fiber
- 5.8 g
- Sodium
- 1096.8 mg
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