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Ingredients
Knoblauchmayonnaise
- 200 g Sonnenblumenöl
- 2 - 3 Knoblauchzehen, nach Geschmack
- 1 Ei (Größe L)
- 1 TL Salz
- 1 - 2 Prisen schwarzer Pfeffer, frisch gemahlen, nach Geschmack
- 10 g Zitronensaft, frisch gepresst
Kabeljau
- 30 g Olivenöl, etwas mehr zum Einfetten
- 4 Knoblauchzehen
- 1 Jalapeño Chili, frisch, halbiert und entkernt
- 700 - 800 g Kabeljaurückenfilets (ca. 2 große Stücke, je ca. 350-400 g, ca. 3 cm dick, Sushiqualität)
- 4 Prisen Salz
- 4 Prisen schwarzer Pfeffer, frisch gemahlen
Rahmspinat
- 120 g Zwiebeln, halbiert
- 15 g Sonnenblumenkerne
- 2 Knoblauchzehen
- 25 g Butter, in Stücken
- 80 g Gemüsefond
- 80 g Schlagobers
- 2 EL Weizenmehl
- 1 TL Salz
- ½ TL schwarzer Pfeffer, frisch gemahlen
- 400 g Blattspinat, frisch
- Dessertsauce Karamell zum Garnieren (siehe Tipp)
- Nutrition
- per 1 Portion
- Calories
- 3757 kJ / 898 kcal
- Protein
- 41 g
- Carbohydrates
- 16 g
- Fat
- 75 g
- Saturated Fat
- 16 g
- Fibre
- 4 g
- Sodium
- 1527 mg
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