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Ingredients
- fresh flat-leaf parsley for garnishing
- ½ bunch fresh chives cut into thirds
- 1 brown onion cut into halves
- 3 garlic cloves
- 200 g carrot cut into pieces (approx. 2 cm)
- 80 g celery cut into pieces (approx. 2 cm)
- 200 g unsalted butter
- 1 tsp curry powder
- 1 tsp salt
- ½ tsp ground black pepper
- 2 tsp fresh thyme leaves only
- 50 g plain flour
- 150 g white wine
- 2 potatoes (approx. 200 g), peeled and cut into pieces (approx. 2 cm)
- 200 g fish stock (see Tip)
- 150 g pouring (whipping) cream
- 200 g firm white fish fillets cut into pieces (approx. 2-3 cm)
- Tabasco® sauce to taste (optional)
- 150 g large raw prawns peeled and deveined
- 150 g scallops
- 100 g smoked salmon cut into pieces
- Nutrition
- per 1 portion
- Calories
- 775.3 kcal / 3256.4 kJ
- Protein
- 36.7 g
- Fat
- 59.5 g
- Carbohydrates
- 21.5 g
- Fibre
- 7.8 g
- Saturated Fat
- 38.2 g
- Sodium
- 1223.8 mg
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