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Ingredients
Emulsione
- 2 - 3 rametti di prezzemolo fresco, le foglioline lavate ed asciugate
- 25 g di olio extravergine di oliva + q.b.
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
- 15 g di succo di limone, spremuto fresco
Filetti di sogliola e piselli
- 400 g di acqua
- 200 g di piselli surgelati
- 600 g di filetti di sogliola (150 g circa a filetto)
- 2 pizzichi di sale
- 1 pizzico di pepe bianco macinato
- Nutrition
- per 1 porzione
- Calories
- 872.8 kJ / 208.5 kcal
- Protein
- 28.5 g
- Carbohydrates
- 4.8 g
- Fat
- 8.6 g
- Saturated fat
- 0.9 g
- Fiber
- 3.8 g
- Sodium
- 836 mg
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