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Cabillaud au kombu, quinoa aux légumes et sauce citronnée
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Ingredients
- 4 feuilles d'algues kombu déshydratées
- 6 pincées de sel, à ajuster en fonction des goûts
- 4 pincées de poivre blanc moulu, à ajuster en fonction des goûts
- 480 g de dos de cabillaud (4 portions de 120 g env.)
- 200 g de carottes, coupées en tronçons
- 200 g de courgettes, coupées en morceaux
- 600 g d'eau
- ½ c. à café de sel
- 200 g de quinoa
-
100
g de crème liquide 30-40% m.g.
or 100 g de crème de soja - 20 g de jus de citron fraîchement pressé
- Nutrition
- per 1 portion
- Calories
- 1135.2 kJ / 270.2 kcal
- Protein
- 27.2 g
- Carbohydrates
- 13.8 g
- Fat
- 10.2 g
- Fibre
- 5.5 g
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