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Ingredients
La marinade citron-aneth (la veille)
- 1 citron jaune non traité, zeste et jus
- 1 bouquet d'aneth frais
- 1 c. à café de baies roses
- 1 c. à café de baies de genièvre
- 1 c. à soupe de sucre en poudre
- 2 c. à café de gros sel
- 100 g de gin
- 700 g de filets de truite
La crème de petits pois (le jour même)
- 1 oignon, émincé
- 1 c. à soupe d'huile d'olive
- 200 g de petits pois surgelés
- le zeste d'½ citron jaune non traité
- 500 g d'eau
- 1 pincée gros sel
- 500 g de minipâtissons, coupés en quatre
- 80 g de fromage à tartiner
- du sel
- du poivre moulu
- 50 g de beurre
- 1 carotte, en fins bâtonnets
- Nutrition
- per 1 portion
- Calories
- 1949 kJ / 449 kcal
- Protein
- 41 g
- Carbohydrates
- 9 g
- Fat
- 27 g
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