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Ingredients
- 50 g d'échalotes
- 15 g de beurre
- 500 g d'eau
- 100 g vin blanc
- 1 c. à soupe de fumet de poisson
- 2 branches de persil frais
- 3 pincées de sel
- 3 pincées de poivre moulu
- 250 g de carottes, coupées en bâtonnets
- 100 g de poireaux, coupés en tronçons (3 cm)
- 150 g de topinambours, coupés en rondelles
- 250 g de panais, détaillés en dés
- 150 g de champignons de Paris frais, émincés en lamelles
- 150 g de crème liquide entière
- 24 noix de saint-jacques, réserver les barbes (voir "Conseils(s)")
-
24
gambas crues, décortiquées
or 24 belles crevettes crues, décortiquées
- Nutrition
- per 1 portion
- Calories
- 1225.7 kJ / 293 kcal
- Protein
- 18.6 g
- Carbohydrates
- 25.1 g
- Fat
- 12.4 g
- Saturated fat
- 7.3 g
- Fiber
- 4.5 g
- Sodium
- 663.4 mg
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