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Ingredients
- 1 TL Fenchelsaat
- ¼ TL Pfeffer
- 50 g Weizenknäckebrot, in Stücken
- 30 g Butter, weich, in Stücken
- 250 g Fenchel, in Stücken, Fenchelgrün beiseite gelegt
- 1 Zwiebel, halbiert
- 200 g Porree, in halben Ringen
- 2 TL Mehl
- 250 g Milch
- 100 g Wasser und mehr zum Kochen
- 2 Prisen Cayenne-Pfeffer
- 1 Prise Muskat
-
1
TL Gewürzpaste für Gemüsebrühe, selbst gemacht
or ½ Würfel Gemüsebrühe (für je 0,5 l) - 700 g Kartoffeln, geviertelt
- 3 Prisen Salz und etwas mehr zum Abschmecken und Kochen
- 4 Stücke Lachsfilet, frisch, ohne Haut (à 150 g)
- Nutrition
- per 1 Portion
- Calories
- 2447 kJ / 584 kcal
- Protein
- 39 g
- Carbohydrates
- 44 g
- Fat
- 25 g
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