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Ingredients
- 40 g frischer Meerrettich in Stücken (1 cm)
- 125 g Forellenfilet, geräuchert
- 200 g Ricotta
- 20 g Zitronensaft
- ¾ TL Salz
- 8 Prisen Pfeffer
- 1 rote Zwiebel halbiert
- 300 g Rote Bete in Würfeln (2 cm)
- 250 g Rotkohl in Stücken (3 cm)
- 25 g Butter weich
- 800 g Wasser
-
2
geh. TL Gewürzpaste für Gemüsebrühe
or 2 Würfel Gemüsebrühe (für je 0,5 l) - 40 g Johannisbeer-Gelee
-
1
Shiso-Kresse-Beet
or 1 Kresse-Beet
- Nutrition
- per 1 Portion
- Calories
- 261 kcal / 1092 kJ
- Protein
- 14 g
- Fat
- 12 g
- Carbohydrates
- 19 g
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