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Grilled cream butter fillet with strawberry salad
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Ingredients
Directions
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Cut the strawberries into slices.
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Peel the oranges thick and cut the wedges between the fleece.
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Collect the juice that is released and mix it in a bowl with the balsamic vinegar and honey.
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Spoon the orange slices and slices of strawberry through it and let the salad stand for 30 minutes.
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Spread the slices of turban on both sides thinly with butter and toast them in a warm grill pan until they have golden brown stripes on both sides.
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Place the toasted slices of turban on plates and spoon the strawberry salad and a generous amount of yoghurt next to it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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