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Ingredients
- ½ Zitrone
- 1 TL Dijonsenf
- ¾ TL Salz
- 20 g Olivenöl
- 1 ½ TL Dill, frisch
- 2 Lachsfilets, frisch, ohne Haut 3 cm dick (à ca. 150 g) (siehe Tipp)
- ⅛ TL Pfeffer, gemahlen
- Wasser Wasser zum Eintauchen
- 1850 g Wasser
-
1
gestr. TL Ascorbinsäure
or 30 g Zitronensaft, frisch gepresst (von einer halben Zitrone) - 150 - 200 g Fenchelknolle halbiert und in dünne Scheiben geschnitten
- ½ rote Zwiebel (ca. 30 g), halbiert und in dünne Scheiben geschnitten (optional)
- ½ Apfel geviertelt und in dünne Scheiben geschnitten
- Nutrition
- per 1 Portion
- Calories
- 430 kcal / 1803 kJ
- Protein
- 31.3 g
- Fat
- 28.8 g
- Carbohydrates
- 8.8 g
- Fibre
- 2.4 g
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