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Ingredients
- 40 g d'échalotes, coupées en deux
- 100 g de beurre, coupé en morceaux
- 1 c. à soupe de fumet de poisson déshydraté
- 100 g d'eau
- 170 g de champagne
- 6 filets de turbot (150 g chacun env.)
- 2 pincées de sel, à ajuster en fonction des goûts
- 4 pincées de poivre moulu, à ajuster en fonction des goûts
- 3 c. à soupe de crème fraîche
- 5 jaunes d'œufs
- Nutrition
- per 1 portion
- Calories
- 1574 kJ / 377.7 kcal
- Protein
- 28.5 g
- Carbohydrates
- 3.7 g
- Fat
- 25.5 g
- Fibre
- 0.3 g
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