
Devices & Accessories
Jakobsmuscheln auf Rucola-Orangen-Salat
Prep. 25 min
Total 1 h 20 min
4 Portionen
Ingredients
-
Fenchel in feinen Streifen (2-3 mm)200 g
-
Orangensaft30 g
-
Orangenmarmelade20 g
-
Balsamico, hell30 g
-
Senf½ TL
-
Salz¾ TL
-
Chiliflocken¼ TL
-
Öl50 g
-
Wasser1270 g
-
Zitronensaft30 g
-
Jakobsmuscheln600 g
-
Butter20 g
-
Vanilleschote halbiert½
-
Salz zum Würzen
-
Öl zum Braten
-
Rucola fein120 g
-
Orangen filetiert2
Nutrition per 1 Portion
Calories
344 kcal /
1439 kJ
Protein
19 g
Fat
19 g
Carbohydrates
23 g
Fibre
2.7 g
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