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Truite, sauce au fruit de la Passion, purée de butternut et tombée d'épinard
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Ingredients
- 1 gousse d'ail
- 120 g de beurre demi-sel, coupé en morceaux
- 300 g d'épinards frais
- 100 g de pulpe de fruit de la Passion fraîche
- 150 g de vin blanc moelleux
- 150 g d'eau
- 600 g de chair de courge butternut, coupée en cubes
- 4 filets de truite
- 30 g de crème fraîche
- 200 g de lait, à température ambiante
- 2 pincées de poivre moulu, à ajuster en fonction des goûts
- 3 pincées de sel, à ajuster en fonction des goûts
- Nutrition
- per 1 portion
- Calories
- 1781.3 kJ / 428.3 kcal
- Protein
- 27 g
- Carbohydrates
- 12.3 g
- Fat
- 26.8 g
- Saturated Fat
- 40.8 g
- Fibre
- 5 g
- Sodium
- 423 mg
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