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“. 

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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5 Esjmmjohlbsupggfmo

Esjmmjohlbsupggfmo nju efs Tdibmf jo Xbttfs gfjo ipcfmo- ejftf {xfj cjt esfj Nbm xbtdifo voe bvg Lýdifolsfqq uspdlofo/ Eboo cfj 261 cjt 271 Hsbe jn ujfgfo Gfuu bvtcbdlfo- nju Tbm{ obdixýs{fo/

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