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Tuile de pain de mie, pont-l'évêque et magret de canard séché
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Ingredients
- 20 g de beurre
- 8 tranches de pain de mie blanc
- 5 brins de basilic frais équeutés
- 5 brins de coriandre fraîche équeutés
- 200 g de crème liquide 35% m.g. très froide
- 2 pincées de sel à ajuster en fonction des goûts
- 16 tranches de magret de canard fumé coupées en morceaux
- 4 tranches de fromage type pont-l'évêque, coupées en deux
- 2 pincées de poivre blanc moulu à ajuster en fonction des goûts
- 4 c. à café de graines de céréales
- Nutrition
- per 1 portion
- Calories
- 207.5 kcal / 863.3 kJ
- Protein
- 5.3 g
- Fat
- 15.5 g
- Carbohydrates
- 11.3 g
- Fibre
- 0.9 g
- Saturated Fat
- 8.6 g
- Sodium
- 300.5 mg
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