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Ingredients
- 900 g d'eau
- 650 g de carottes coupées en deux ou trois et en long
- 1 citron jaune pelé à vif et découpé en segments, sans membranes blanches
- 3 c. à soupe d'huile d'olive
- 2 c. à café d'épices tandoori (voir "Conseil(s)")
- du sel
- 4 dos de cabillaud de 150 g
- Nutrition
- per 1 portion
- Calories
- 269 kcal / 1131 kJ
- Protein
- 29 g
- Fat
- 10 g
- Carbohydrates
- 13 g
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