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DECEMBRE Bouillon d'oignon et foie gras vapeur - Nicolas Gautier
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Ingredients
- 300 g d'oignons, coupés en deux
-
500
g de bouillon de volaille
or 500 g d'eau et ½ cube de bouillon de volaille - ½ c. à café de gros sel
- ½ c. à café de cumin en poudre
- 4 escalopes de foie gras de canard cru (1 à 2 cm d'épaisseur env.)
- 4 pincées de sel, à ajuster en fonction des goûts
- 4 pincées de poivre moulu, à ajuster en fonction des goûts
- 2 feuilles de blettes
- Nutrition
- per 1 portion
- Calories
- 1109 kJ / 268 kcal
- Protein
- 4.3 g
- Carbohydrates
- 5.3 g
- Fat
- 25.3 g
- Fibre
- 1.3 g
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