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Brochettes de cabillaud au chorizo et fondue de poireaux
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Ingredients
- 20 g de beurre
- 4 poireaux fendus en deux et émincés
- 500 g de dos de cabillaud en gros dés
- 8 tranches fines de chorizo
- du sel
- du poivre moulu
- 100 g de crème liquide légère
- Nutrition
- per 1 portion
- Calories
- 235 kcal / 984 kJ
- Protein
- 27 g
- Fat
- 11 g
- Carbohydrates
- 6 g
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