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Estragon-Passion, suprême de volaille basse température (Eric Guérin)
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Ingredients
Les suprêmes de volaille
- 6 suprêmes de volaille, sans peau
- 6 pincées de sel à ajuster en fonction des goûts
- 6 pincées de poivre fraîchement moulu à ajuster en fonction des goûts
- 500 g d'eau
Le sabayon estragon-Passion
- 250 g de jus de fruit de la Passion
- ½ bouquet d'estragon frais
- 4 jaunes d'œufs
- 60 g d'huile de pépins de raisin
- Nutrition
- per 1 portion
- Calories
- 497 kcal / 2076 kJ
- Protein
- 60 g
- Fat
- 25 g
- Carbohydrates
- 7 g
- Fibre
- 0 g
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