Rezept der Woche
Saibling mit Vichyssoise von Michael Schulz
Rezept der Woche: Saibling – geröstet, als Tatar und Kaviar – mit Vichyssoise von Michael Schulz aus dem „Irma la Douce“.
Foto: Florian Kottlewski
Saibling geröstet, Tatar und Kaviar mit Vichyssoise von Michael Schulz aus dem „Irma la Douce“.
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