Kräuter-Dip für gebackenen Fisch
Glutenfrei
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Zutaten
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Zubereitung
1
Buttermilch mit Dill, Zitronensaft und –abrieb in einer kleinen Schüssel vermischen. Eine leicht erwärmte Packung Milkana Kräuter zugeben und mit dem Schneebesen zu einem cremigen Kräuter-Dip vermischen.
2
Den Kräuter-Dip mit Salz und Pfeffer würzig abschmecken.
Tipp:
Der Kräuter-Dip mit Milkana schmeckt wunderbar zu gebackenen Calamari, Fischstäbchen und Backfisch in Bierteig, aber auch zu Scampi-Spießen oder „Grünem Hering“.
Pro Person | |
---|---|
Brennwert | 2116,0 kJ / 508,0 kcal |
Fett | 35,0 g |
Kohlenhydrate | 32,0 g |
Eiweiß | 16,0 g |