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Lachs mit Pestokruste, Cherrytomaten und Schwammerlrisoni
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Ingredients
Basilikumpesto
- 60 g Mandelstifte
- Wasser, lauwarm
- 200 g Parmesan, in Stücken (3 cm)
- 1 Knoblauchzehe
- 60 g Basilikumblätter, frisch
- 170 g Olivenöl
- ½ TL Salz
Risoni mit Schwammerl
- 1 Zitrone
-
15
g Schwammerl, getrocknet, gemischt
or 15 g getrocknete Steinpilze - 3 Zweiglein Thymian, frisch, Blätter und Stängel
- ½ TL Salz
- ½ TL schwarze Pfefferkörner
- 110 g Zwiebeln, in Stücken
- 2 Knoblauchzehen
- 30 g Olivenöl
- 230 g Risoninudeln
- 80 g Weißwein
-
450
g Wasser
or 450 g Gemüsefond - 170 g braune Zuchtchampignons, frisch, in Scheiben (5 mm)
- 600 g Lachsfilet, frisch, mit Haut (Sushiqualität, min. 2,5 cm dick)
- 60 g Pinienkerne
Lachs mit Pesto und Cherrytomaten
- 4 Zweiglein Cherrytomaten
- 2 TL Olivenöl
- ¼ TL Salz
- 1 Zitrone
- Nutrition
- per 1 Portion
- Calories
- 4106 kJ / 981 kcal
- Protein
- 56 g
- Carbohydrates
- 62 g
- Fat
- 57 g
- Saturated fat
- 10 g
- Fiber
- 7 g
- Sodium
- 2326 mg
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