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Ingredients
- 4 filés de bacalhau fresco c/ pele (200 g unid.)
- 3 c. chá de casca de limão
- 30 g sumo de limão, mais 1 c. de chá
- 30 g chalotas
- 200 g beterraba cortada em pedaços (2-3 cm)
- 20 g azeite, mais q.b. p/ temperar e p/ regar
- 240 g arroz para risotto
- 130 g vinho branco, seco
-
580
g água
or 580 g caldo de legumes líquido - 1 c. chá de sal, mais q.b. p/ fritar
- 2 pitadas de pimenta do reino branca em pó
- 1 - 2 talos de erva-de-limão cortados em pedaços
-
1
c. chá cheia de caldo de legumes
or ½ cubo de cubo de caldo de legumes (para 0,5 l) - 40 g manteiga com ou sem sal
- 1 pé de tomilho, só as folhas
- Nutrition
- per 1 porção
- Calories
- 2366 kJ / 565 kcal
- Protein
- 42 g
- Carbohydrates
- 53 g
- Fat
- 18 g
- Saturated Fat
- 7 g
- Fibre
- 2.7 g
- Sodium
- 1501 mg
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