Seehechtfilet mit Rucola-Randen-Salat
TM6

Seehechtfilet mit Rucola-Randen-Salat

4.0 (2 ratings)

Ingredients

  • 1850 g Wasser, zusätzlich Wasser zum Eintauchen der Beutel
  • 200 - 250 g Randen, gekocht, in dünnen Scheiben (2 mm)
  • 40 g Orangensaft
  • 10 g Apfelessig
  • 30 g Olivenöl
  • ¾ TL Salz
  • 4 Seehecht-Medaillons, 3 cm dick (je ca.100 g) (siehe Tipp)
  • ¼ TL Pfeffer, gemahlen
  • 1 EL Thymianblätter, frisch
  • 1 gestr. TL Ascorbinsäure
  • 100 g Rucola, Blatt

Nutrition
per 1 Portion
Calories
1664.5 kJ / 397 kcal
Protein
38 g
Carbohydrates
13 g
Fat
22 g
Fibre
3.8 g

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