Ingredients
- ½ Bund Petersilie
- 4 Schollenfilets
- 2 EL Zitronensaft
- 2 Prise Salz
- 2 Prise Pfeffer
- 1 Bund Dill
- 50 g Schalotten
- 200 g Lachsfilet, frisch, ohne Haut
- 100 g Sahne
- 1 Eiweiß
- 500 g Wasser
- 250 g Möhren
- 100 g Knollensellerie
- 200 g Fenchel
- 250 g Porree
- 50 g Butter
- 1 Prise Salz
- 1 Prise Pfeffer
- 100 g Crème fraîche
- 1 Zitrone
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