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Ingredients
Mittelmeersauce
- 20 g Olivenöl
- 120 g Zwiebeln, halbiert
- 4 Knoblauchzehen
- 150 g Porree, nur den weißen Teil, in Stücken
- 1 Fenchelknolle (ca. 270 g), in Stücken
- 1 TL Cayenne-Pfeffer
- 3 Tomaten (300-350 g)
- 40 g Tomatenmark
- 1 Lorbeerblatt, frisch oder getrocknet
- 2 Prisen Safran, gemahlen
- 1 TL grobes Salz
- 700 g weiße Fischfilets, frisch oder aufgetaut, ohne Haut
- 400 g Wasser
Rotbarben-Mousseline
- Butter zum Einfetten
- 500 g Rotbarbenfilet oder Red Snapper-Filets
- 4 Eiweiß
- 2 Prisen Safran, gemahlen
- 250 g Sahne
- Salz zum Würzen
- Pfeffer zum Würzen
- 500 g Wasser
-
200
g Crème fraîche
or 200 g Sahne
- Nutrition
- per 1 Portion
- Calories
- 1827 kJ / 437 kcal
- Protein
- 29 g
- Carbohydrates
- 5 g
- Fat
- 33 g
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