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Ingredients
- 30 g Parmesan in Stücken
- 3 TL Fenchelsamen, ganz
- 300 g Orangensaft
- 45 g Olivenöl
- 15 g weißer Balsamico-Essig
- 2 TL Honig
- 2 TL Salz
- ¼ TL Pfeffer, frisch gemahlen
- 600 g Lachsforellenfilets mit Haut (2 Stück)
- 400 g Fenchelknolle halbiert ohne Strunk
- 80 g Zwiebeln geviertelt
- 250 g Risottoreis
- 100 g Weißwein
- 600 g Wasser
-
2
geh. TL Gewürzpaste für Gemüsebrühe, selbst gemacht
or 1 Gemüsesuppenwürfel (für 0,5 l) - 1 TL geriebene Orangenschale
- Nutrition
- per 1 Portion
- Calories
- 679 kcal / 2840 kJ
- Protein
- 39 g
- Fat
- 23 g
- Carbohydrates
- 72 g
- Fibre
- 4.3 g
- Saturated Fat
- 5 g
- Sodium
- 1407 mg
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