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Ingredients
Beize
- 60 g Salz
- 40 g Zucker
- 3 Pimentkörner
- 3 Pfefferkörner, schwarz
- 1 Lorbeerblatt, getrocknet
- ½ Bund Dill abgezupft
- 2 Lachsforellenfilets (à ca. 200 g)
Kartoffel-Sellerie-Stampf und Fertigstellung
- 400 g Kartoffeln, mehligkochend in Scheiben (5 mm)
- 400 g Knollensellerie in Stücken (5 mm)
- 1 ½ TL Salz
- 300 g Milch
- 40 g Butter in Stücken
- 2 Prisen Muskat
- 50 g Endiviensalat in feinen Streifen
- Nutrition
- per 1 Portion
- Calories
- 408 kcal / 1710 kJ
- Protein
- 26 g
- Fat
- 18 g
- Carbohydrates
- 32 g
- Fibre
- 6.7 g
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