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Ingredients
L'eau de tomate (la veille)
- 1500 g de tomates cœur-de-bœuf, coupées en morceaux
- 2 c. à café de sel
- 50 g de vinaigre de xérès
- 15 g de basilic frais
La purée de cresson (le jour même)
- 200 g d'eau
- 1 feuille de gélatine alimentaire (1,9 g/feuille) et un récipient d'eau froide
- 1 bouquet de cresson frais (réserver quelques pousses pour la finition)
- 250 g de mayonnaise maison
La cuisson du saumon
- gros sel
- 700 - 800 g de saumon frais, détaillé en 8 pavés de 80-100g
- 500 g d'eau
La gelée de tomate
- 3 feuilles de gélatine alimentaire (1,9 g/feuille) et un récipient d'eau froide
- Nutrition
- per 1 portion
- Calories
- 1723 kJ / 415 kcal
- Protein
- 22 g
- Carbohydrates
- 5 g
- Fat
- 33 g
- Fibre
- 2 g
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