Marie carefully cooks her scallops for a melting texture. Because it's important to combine pleasure and balance on a daily basis, Marie cooks her leek fondue at length with fresh cream and wine-reduced shallots
Ingredients :
Ingredients:
Cooked rice 33.9% (water, basmati rice, rapeseed oil, salt), SCALLOPS* 21.4%, water, CREAM 11%, leeks 6.7%, vermouth, carrots, WHEAT flour, shallots 1.8%, spinach, BUTTER 0.7%, rapeseed oil, white wine 0.4%, salt, garlic, concentrated lemon juice, pepper.
*Scallops: to know the origin and the species, please refer to the batch number (A: Zygochlamys patagonica from Argentina - B: Chlamys albidus from Russia - C: Argopecten purpuratus from Peru - D: Chlamys opercularis from Scotland/Ireland).
Rice: non-EU origin Leeks: French or Belgian origin.
Possible traces of: fish, shellfish, soya, egg, mustard, celery
Nutritional values
average per 100g
Energy (kJ) / (kcal): 604.8/144.2
Fat (g): 6.2
of which saturated fatty acids (g): 3
Carbohydrates (g): 16
of which sugars (g): 1.2
Protein (g): 5.8
Salt (g): 0.59
