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Ingredients
Le poisson
- 80 g d'oignon, coupé en quatre
- 600 g d'eau
- 100 g de vin blanc sec
- ½ c. à café de sel
- 3 pincées de poivre blanc moulu
- 1 branche de thym frais
- 1 feuille de laurier
- 1 brin de persil frais
- 600 g de filets de lotte, sans peau et sans arêtes (4 filets)
La sauce
- 60 g d'échalotes
- 25 g de vinaigre de vin rouge
- 40 g de vin rouge
- 250 g de beurre demi-sel, très froid
- Nutrition
- per 1 portion
- Calories
- 2503 kJ / 605 kcal
- Protein
- 27.8 g
- Carbohydrates
- 3.8 g
- Fat
- 52.5 g
- Fibre
- 0.8 g
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