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Ingredients
Korianderöl
- 80 g Blattspinat, frisch
- 1500 g Wasser
- 3 TL Salz
- 6 Eiswürfel
- 300 g Rapsöl
- 50 g Koriander, abgezupft
Linsensauce
- 250 g gelbe Linsen, getrocknet, sortiert, gewaschen
- 400 g Wasser
- 2 Schalotten
- ½ Knoblauchzehe
- 50 g Olivenöl
- 180 g Wermut, trocken (z.B. Noilly Prat)
- 600 g Geflügelfond
- 1 Stängel Zitronengras, frisch
- 10 Stängel Koriander
- 10 weiße Pfefferkörner
- ½ TL Korianderkörner
- ½ TL Kreuzkümmelsamen
- 1 Kardamomkapsel
- ½ Lorbeerblatt, getrocknet
- 1 Peperoni, grün, klein
- ½ Sternanis
- ½ TL Kurkuma, gemahlen
- 1 Msp. Ras el Hanout
- 1 EL Zitronensaft
- 3 Prisen Salz
Gebratene Meeräsche und Fertigstellung
- 400 g Fischfilets, mit Haut oder Kabeljaufilets, mit Haut
- ½ TL Salz
- ¼ TL weißer Pfeffer, gemahlen
- 2 TL Zitronensaft
- 50 g Olivenöl
- 2 - 3 Stängel Koriander zum Dekorieren
- Nutrition
- per 1 Portion
- Calories
- 2664 kJ / 634 kcal
- Protein
- 39 g
- Carbohydrates
- 40 g
- Fat
- 30 g
- Fibre
- 4.7 g
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