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Ingredients
- 80 g d'oignon, coupé en quatre
- 200 g de lardons fumés
- 400 g de champignons de Paris frais, coupés en quatre
- 500 g de cidre brut
- 350 g d'eau
- 1 cube de bouillon de volaille
- 2 filets de lotte, sans peau et sans arêtes, coupés en trois (voir "Conseil(s)")
- 20 g de fécule de maïs, délayée avec un peu d'eau
- 150 g de crème liquide 30-40% m.g.
- Nutrition
- per 1 portion
- Calories
- 3672 kJ / 878.5 kcal
- Protein
- 78.5 g
- Carbohydrates
- 20.5 g
- Fat
- 50.5 g
- Saturated Fat
- 25.5 g
- Fibre
- 3 g
- Sodium
- 2447.5 mg
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