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Ingredients
- 4 filet de cabillaud 115 - 140 g par pièce
- ½ c. à thé de sel selon le goût
- ¼ c. à thé de poivre noir moulu selon le goût
- 115 g d'oignon coupée en morceaux
- 15 g d'huile d'olive vierge extra
- 2 gousse d'ail
- 225 g chou de Bruxelles élagué
- 85 g chou palmier noir de Toscane (cavolo nero) côte centrale enlevée, tranchée finement
- 285 g de fond de volaille à faible teneur en sodium
- 1 citron zeste uniquement
- 4 c. à soupe pignons de pin grillés pour garnir
- citron en quartiers, pour servir
- Nutrition
- per 1 portion
- Calories
- 358 kcal / 1497.9 kJ
- Protein
- 47.5 g
- Fat
- 12.4 g
- Carbohydrates
- 15.2 g
- Fibre
- 4.2 g
- Saturated Fat
- 1.5 g
- Sodium
- 541.8 mg
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