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Ingredients
- 200 g Fenchel, in feinen Streifen (2-3 mm)
- 30 g Orangensaft
- 20 g Orangenmarmelade
- 30 g Balsamico, hell
- ½ TL Senf
- ¾ TL Salz
- ¼ TL Chiliflocken
- 50 g Öl
- 1270 g Wasser
- 30 g Zitronensaft
- 600 g Jakobsmuscheln
- 20 g Butter
- ½ Vanilleschote, halbiert
- Salz zum Würzen
- Öl zum Braten
- 120 g Rucola, fein
- 2 Orangen, filetiert
- Nutrition
- per 1 Portion
- Calories
- 1439 kJ / 344 kcal
- Protein
- 19 g
- Carbohydrates
- 23 g
- Fat
- 19 g
- Fibre
- 2.7 g
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