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Ingredients
La bûche de poisson (la veille)
- 50 g d'olives noires dénoyautées
- 4 œufs
- 150 g de crème de coco
- le zeste d'un citron jaune, râpé
- ½ c. à café de sel
- 2 pincées de poivre fraîchement moulu
- 300 g de filet de lotte, sans peau et sans arêtes, coupé en morceaux (4 cm)
- 300 g de filets de poisson blanc, coupés en morceaux (4 cm)
- beurre, pour le moule
La mayonnaise aux algues (le jour même)
- 200 g d'huile de tournesol
- 1 œuf
- 5 g de jus de citron
-
10
g de moutarde aux algues
or 10 g de moutarde - 2 pincées de poivre fraîchement moulu
- ½ c. à café de sel
- Nutrition
- per 1 part
- Calories
- 2347.8 kJ / 567 kcal
- Protein
- 22.8 g
- Carbohydrates
- 3.8 g
- Fat
- 51.2 g
- Saturated Fat
- 11.5 g
- Fibre
- 3.5 g
- Sodium
- 744.3 mg
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