[vc_row css=".vc_custom_1744810329065{padding-top: 40px !important;}"][vc_column width="1/2"][vc_single_image image="10944" img_size="600x750" alignment="center"][/vc_column][vc_column width="1/2"][eltdf_section_title position="left" title_tag="" title="Jakobsmuschel-Ceviche mit" title_color="#046341"][vc_custom_heading text="Curry" font_container="tag:div|font_size:70px|text_align:left|color:%23006341" google_fonts="font_family:great-sejagad%3Aregular|font_style:400%20regular%3A400%3Anormal" css=".vc_custom_1775820809733{padding-top: 15px !important;padding-bottom: 15px !important;}"][vc_empty_space height="25"][vc_column_text] Zutaten (2-3 Portionen): • 6-8 frische Jakobsmuscheln • 4–5 Radieschen • 1 Passionsfrucht • Saft von 1 Limette • 3–4 EL Haus-Sauce Curry Salz & Pfeffer • Kresse oder Microgreens [/vc_column_text][vc_column_text] Dipp-Tipp: statt Jakobsmuschel auch mit Fisch und Knobli fein [/vc_column_text][vc_empty_space height="25"][eltdf_button size="" text="PDF herunterladen" target="_blank" icon_pack="" font_weight="" text_transform="" link="https://haus-sauce.ch/wp-content/uploads/2026/04/Jakobsmuschel-Ceviche-Curry.pdf" color="#ffffff" border_color="#046341" hover_color="#ffffff" hover_background_color="#046341" hover_border_color="#046341" background_color="#046341"][/vc_column][/vc_row][vc_row row_content_width="grid" content_text_aligment="left" css=".vc_custom_1744894895789{border-top-width: 2px !important;border-top-style: none !important;}"][vc_column css=".vc_custom_1543489212012{margin-top: -35px !important;}"][eltdf_elements_holder switch_to_one_column="1024" alignment_one_column="left"][eltdf_elements_holder_item vertical_alignment="top" animation="" item_padding_1024_1280="15% 12% 19% 12%" item_padding_600_768="14% 16% 14% 16%" item_padding_480="17% 10% 22% 10%" item_padding_768_1024="10% 12% 12% 12%" item_padding_1280_1600="70px 12% 90px 12%" item_padding="15% 15% 15% 15%"][vc_empty_space height="8"][eltdf_section_title position="left" title_tag="" title="Zubereitung" title_color="#046341"][vc_empty_space height="25"][vc_column_text] Die Jakobsmuscheln trockentupfen und in feine Scheiben schneiden. Mit dem Limettensaft ca. 5 Minuten marinieren. Die Radieschen waschen, abtrocknen und fein hobeln. Den Saft der Passionsfrucht durch ein Sieb in

[vc_row css=".vc_custom_1744810329065{padding-top: 40px !important;}"][vc_column width="1/2"][vc_single_image image="10936" img_size="600x750" alignment="center"][/vc_column][vc_column width="1/2"][eltdf_section_title position="left" title_tag="" title="Kartoffel-Shrimps-Salat" title_color="#046341"][vc_custom_heading text=" mit Bärlauch" font_container="tag:div|font_size:70px|text_align:left|color:%23006341" google_fonts="font_family:great-sejagad%3Aregular|font_style:400%20regular%3A400%3Anormal" css=".vc_custom_1773755544283{padding-top: 15px !important;padding-bottom: 15px !important;}"][vc_empty_space height="25"][vc_column_text] Zutaten (4 Portionen) • 700 g festkochende Kartoffeln • 200–250 g Nordseekrabben • 1 Lattich • 6 Mini-Gurken, in feine Scheiben geschnitten • 1 Bund Radieschen, in feine Scheiben geschnitten • 1 Becher Haus-Sauce Bärlauch • 1–2 EL Zitronensaft • Salz, Pfeffer • frische Kresse [/vc_column_text][vc_column_text] Dipp-Tipp: Lauwarm der Oberburner 😉 [/vc_column_text][vc_empty_space height="25"][eltdf_button size="" text="PDF herunterladen" target="_blank" icon_pack="" font_weight="" text_transform="" link="https://haus-sauce.ch/wp-content/uploads/2026/03/Kartoffel-Shrimps-Salat-Baerlauch.pdf" color="#ffffff" border_color="#046341" hover_color="#ffffff" hover_background_color="#046341" hover_border_color="#046341" background_color="#046341"][/vc_column][/vc_row][vc_row row_content_width="grid" content_text_aligment="left" css=".vc_custom_1744894895789{border-top-width: 2px !important;border-top-style: none !important;}"][vc_column css=".vc_custom_1543489212012{margin-top: -35px !important;}"][eltdf_elements_holder switch_to_one_column="1024" alignment_one_column="left"][eltdf_elements_holder_item vertical_alignment="top" animation="" item_padding_1024_1280="15% 12% 19% 12%" item_padding_600_768="14% 16% 14% 16%" item_padding_480="17% 10% 22% 10%" item_padding_768_1024="10% 12% 12% 12%" item_padding_1280_1600="70px 12% 90px 12%" item_padding="15% 15% 15% 15%"][vc_empty_space height="8"][eltdf_section_title position="left" title_tag="" title="Zubereitung" title_color="#046341"][vc_empty_space height="25"][vc_column_text] Die Kartoffeln in Salzwasser oder im Dampfkochtopf mit Schale weich kochen. Anschliessend etwas auskühlen lassen. Einige Kartoffeln halbieren. Den

[vc_row css=".vc_custom_1744810329065{padding-top: 40px !important;}"][vc_column width="1/2"][vc_single_image image="10929" img_size="600x750" alignment="center"][/vc_column][vc_column width="1/2"][eltdf_section_title position="left" title_tag="" title="Randen-Eier " title_color="#046341"][vc_custom_heading text="mit Curry" font_container="tag:div|font_size:70px|text_align:left|color:%23006341" google_fonts="font_family:great-sejagad%3Aregular|font_style:400%20regular%3A400%3Anormal" css=".vc_custom_1773755138144{padding-top: 15px !important;padding-bottom: 15px !important;}"][vc_empty_space height="25"][vc_column_text] Zutaten (24 Happen) • 12 hart gekochte Eier • ca. 700 ml Randensaft • 2 EL milder Essig • 6 EL Haus-Sauce Curry • Eigelbe von 6 hartgekochten Eiern • 2 EL Mayonnaise • Salz, Pfeffer • Garnierung: 6 Mini Gurken, Radieschen (beides in feine Scheiben geschnitten), essbare Blüten (optional) Ausserdem • 1 Spritzbeutel Sterntülle [/vc_column_text][vc_column_text] Dipp-Tipp: Ideal auch als Apéro-Hingucker [/vc_column_text][vc_empty_space height="25"][eltdf_button size="" text="PDF herunterladen" target="_blank" icon_pack="" font_weight="" text_transform="" link="https://haus-sauce.ch/wp-content/uploads/2026/03/Randen-Eier-Curry.pdf" color="#ffffff" border_color="#046341" hover_color="#ffffff" hover_background_color="#046341" hover_border_color="#046341" background_color="#046341"][/vc_column][/vc_row][vc_row row_content_width="grid" content_text_aligment="left" css=".vc_custom_1744894895789{border-top-width: 2px !important;border-top-style: none !important;}"][vc_column css=".vc_custom_1543489212012{margin-top: -35px !important;}"][eltdf_elements_holder switch_to_one_column="1024" alignment_one_column="left"][eltdf_elements_holder_item vertical_alignment="top" animation="" item_padding_1024_1280="15% 12% 19% 12%" item_padding_600_768="14% 16% 14% 16%" item_padding_480="17% 10% 22% 10%" item_padding_768_1024="10% 12% 12% 12%" item_padding_1280_1600="70px 12% 90px 12%" item_padding="15% 15% 15% 15%"][vc_empty_space height="8"][eltdf_section_title position="left" title_tag="" title="Zubereitung" title_color="#046341"][vc_empty_space height="25"][vc_column_text] Die bereits hart gekochten Eier schälen. Den Randensaft mit dem

[vc_row css=".vc_custom_1744810329065{padding-top: 40px !important;}"][vc_column width="1/2"][vc_single_image image="10923" img_size="600x750" alignment="center"][/vc_column][vc_column width="1/2"][eltdf_section_title position="left" title_tag="" title="Spinat-Crêpes mit" title_color="#046341"][vc_custom_heading text="Bärlauch" font_container="tag:div|font_size:70px|text_align:left|color:%23006341" google_fonts="font_family:great-sejagad%3Aregular|font_style:400%20regular%3A400%3Anormal" css=".vc_custom_1773754583205{padding-top: 15px !important;padding-bottom: 15px !important;}"][vc_empty_space height="25"][vc_column_text] Zutaten (4 Crêpes) Für die Crêpes • 4 Eier • 130 g frischer Spinat • 20 g Bärlauch oder Petersilie • 300 g Mehl • 400 ml Milch • 1 Prise Salz, Pfeffer • 1 Schuss Mineralwasser mit Kohlensäure Ausserdem • Butter oder Öl zum Braten • 4 Eier für Spiegeleier • 4 Scheiben Schinken • Haus-Sauce Bärlauch • frische Kresse • Kräutersalz, Pfeffer [/vc_column_text][vc_column_text] Dipp-Tipp: Auch mit dem Original himmlisch [/vc_column_text][vc_empty_space height="25"][eltdf_button size="" text="PDF herunterladen" target="_blank" icon_pack="" font_weight="" text_transform="" link="https://haus-sauce.ch/wp-content/uploads/2026/03/Spinat_Crepes_Baerlauch.pdf" color="#ffffff" border_color="#046341" hover_color="#ffffff" hover_background_color="#046341" hover_border_color="#046341" background_color="#046341"][/vc_column][/vc_row][vc_row row_content_width="grid" content_text_aligment="left" css=".vc_custom_1744894895789{border-top-width: 2px !important;border-top-style: none !important;}"][vc_column css=".vc_custom_1543489212012{margin-top: -35px !important;}"][eltdf_elements_holder switch_to_one_column="1024" alignment_one_column="left"][eltdf_elements_holder_item vertical_alignment="top" animation="" item_padding_1024_1280="15% 12% 19% 12%" item_padding_600_768="14% 16% 14% 16%" item_padding_480="17% 10% 22% 10%" item_padding_768_1024="10% 12% 12% 12%" item_padding_1280_1600="70px 12% 90px 12%" item_padding="15% 15% 15% 15%"][vc_empty_space height="8"][eltdf_section_title position="left" title_tag="" title="Zubereitung" title_color="#046341"][vc_empty_space height="25"][vc_column_text] Für die Spinat-Crêpes Spinat und Kräuter waschen

[vc_row css=".vc_custom_1744810329065{padding-top: 40px !important;}"][vc_column width="1/2"][vc_single_image image="10916" img_size="600x750" alignment="center"][/vc_column][vc_column width="1/2"][eltdf_section_title position="left" title_tag="" title="Blumenkohl" title_color="#046341"][vc_custom_heading text="süss-sauer-Paprika" font_container="tag:div|font_size:70px|text_align:left|color:%23006341" google_fonts="font_family:great-sejagad%3Aregular|font_style:400%20regular%3A400%3Anormal" css=".vc_custom_1770212660397{padding-top: 15px !important;padding-bottom: 15px !important;}"][vc_empty_space height="25"][vc_column_text] Zutaten (2-3 Portionen): Für die Sauce: • 120 g Honig (ca. 6 EL, mild, z. B. Blütenhonig) • 90 g Ketchup (ca. 6 EL) • 75 ml Wasser (ca. 5 EL) • 60 ml Essig (ca. 4 EL, Reis- oder milder Apfelessig) • 20 ml Sojasauce (ca. 1½ EL) • 1 Prise Knoblauchpulver • 9 g Maisstärke (ca. 3 TL) • 30 ml Wasser (ca. 2 EL, für die Stärke) • 2 EL Haus-Sauce Paprika Ausserdem: • Frühlingszwiebel in Röllchen • Sesam • optional: gekochter Basmati-Reis [/vc_column_text][vc_column_text] Dipp-Tipp: Haus-Sauce bitte nicht erwärmen/erhitzen, nur einrühren. [/vc_column_text][vc_empty_space height="25"][eltdf_button size="" text="PDF herunterladen" target="_blank" icon_pack="" font_weight="" text_transform="" link="https://haus-sauce.ch/wp-content/uploads/2026/02/Blumenkohl-suess-sauer-Paprika.pdf" color="#ffffff" border_color="#046341" hover_color="#ffffff" hover_background_color="#046341" hover_border_color="#046341" background_color="#046341"][/vc_column][/vc_row][vc_row row_content_width="grid" content_text_aligment="left" css=".vc_custom_1744894895789{border-top-width: 2px !important;border-top-style: none !important;}"][vc_column css=".vc_custom_1543489212012{margin-top: -35px !important;}"][eltdf_elements_holder switch_to_one_column="1024" alignment_one_column="left"][eltdf_elements_holder_item vertical_alignment="top" animation="" item_padding_1024_1280="15% 12% 19% 12%" item_padding_600_768="14% 16% 14% 16%" item_padding_480="17% 10% 22% 10%" item_padding_768_1024="10% 12%

[vc_row css=".vc_custom_1744810329065{padding-top: 40px !important;}"][vc_column width="1/2"][vc_single_image image="10910" img_size="600x750" alignment="center"][/vc_column][vc_column width="1/2"][eltdf_section_title position="left" title_tag="" title="Blumenkohl-Knusperli mit" title_color="#046341"][vc_custom_heading text="Haus-Saucen" font_container="tag:div|font_size:70px|text_align:left|color:%23006341" google_fonts="font_family:great-sejagad%3Aregular|font_style:400%20regular%3A400%3Anormal" css=".vc_custom_1752486272547{padding-top: 15px !important;padding-bottom: 15px !important;}"][vc_empty_space height="25"][vc_column_text] Zutaten (2-3 Portionen): Für die Knusperli: • 1 mittelgrosser Blumenkohl • 120 g Weizenmehl • 1 TL Backpulver • Salz, Pfeffer • kleines Bier (alternativ alkoholfrei oder Mineralwasser) • Öl zum Frittieren Zum Servieren: • Haus-Sauce Tartar • Haus-Sauce Spezial • Haus-Sauce Curry • frische Kräuter (optional) • Zitronenspalten [/vc_column_text][vc_column_text] Dipp-Tipp: Tartar-Sauce mit frischen Kräutern verfeinern. [/vc_column_text][vc_empty_space height="25"][eltdf_button size="" text="PDF herunterladen" target="_blank" icon_pack="" font_weight="" text_transform="" link="https://haus-sauce.ch/wp-content/uploads/2026/01/Blumenkohl-Knusperli.pdf" color="#ffffff" border_color="#046341" hover_color="#ffffff" hover_background_color="#046341" hover_border_color="#046341" background_color="#046341"][/vc_column][/vc_row][vc_row row_content_width="grid" content_text_aligment="left" css=".vc_custom_1744894895789{border-top-width: 2px !important;border-top-style: none !important;}"][vc_column css=".vc_custom_1543489212012{margin-top: -35px !important;}"][eltdf_elements_holder switch_to_one_column="1024" alignment_one_column="left"][eltdf_elements_holder_item vertical_alignment="top" animation="" item_padding_1024_1280="15% 12% 19% 12%" item_padding_600_768="14% 16% 14% 16%" item_padding_480="17% 10% 22% 10%" item_padding_768_1024="10% 12% 12% 12%" item_padding_1280_1600="70px 12% 90px 12%" item_padding="15% 15% 15% 15%"][vc_empty_space height="8"][eltdf_section_title position="left" title_tag="" title="Zubereitung" title_color="#046341"][vc_empty_space height="25"][vc_column_text] Den Blumenkohl in mundgerechte Röschen teilen. Optional in leicht gesalzenem Wasser 3–4 Minuten blanchieren, abgiessen und gut abtropfen lassen.

[vc_row css=".vc_custom_1744810329065{padding-top: 40px !important;}"][vc_column width="1/2"][vc_single_image image="10901" img_size="600x750" alignment="center"][/vc_column][vc_column width="1/2"][eltdf_section_title position="left" title_tag="" title="Zitronen-Ricotta-Sterne mit" title_color="#046341"][vc_custom_heading text="Haus-Sauce-Pfeffer" font_container="tag:div|font_size:70px|text_align:left|color:%23006341" google_fonts="font_family:great-sejagad%3Aregular|font_style:400%20regular%3A400%3Anormal" css=".vc_custom_1766419603529{padding-top: 15px !important;padding-bottom: 15px !important;}"][vc_empty_space height="25"][vc_column_text] Zutaten • 1 Bio-Zitrone (Schale & Saft) • 250 g Ricotta • 60 g Parmesan, fein gerieben • Salz & Pfeffer • 2 Rollen frischer Pastateig • 1 EL Zitronenöl • Haus-Sauce Pfeffer • rote Pfefferbeeren (optional) • Zitronenabrieb (optional) • Kresse • geriebener Käse [/vc_column_text][vc_column_text] Dipp-Tipp: Statt Pfeffer Haus-Sauce das Original oder Tartar nehmen. [/vc_column_text][vc_empty_space height="25"][eltdf_button size="" text="PDF herunterladen" target="_blank" icon_pack="" font_weight="" text_transform="" link="https://haus-sauce.ch/wp-content/uploads/2025/12/Zitronen-Ricotta-Sterne.pdf" color="#ffffff" border_color="#046341" hover_color="#ffffff" hover_background_color="#046341" hover_border_color="#046341" background_color="#046341"][/vc_column][/vc_row][vc_row row_content_width="grid" content_text_aligment="left" css=".vc_custom_1744894895789{border-top-width: 2px !important;border-top-style: none !important;}"][vc_column css=".vc_custom_1543489212012{margin-top: -35px !important;}"][eltdf_elements_holder switch_to_one_column="1024" alignment_one_column="left"][eltdf_elements_holder_item vertical_alignment="top" animation="" item_padding_1024_1280="15% 12% 19% 12%" item_padding_600_768="14% 16% 14% 16%" item_padding_480="17% 10% 22% 10%" item_padding_768_1024="10% 12% 12% 12%" item_padding_1280_1600="70px 12% 90px 12%" item_padding="15% 15% 15% 15%"][vc_empty_space height="8"][eltdf_section_title position="left" title_tag="" title="Zubereitung" title_color="#046341"][vc_empty_space height="25"][vc_column_text] Für die Füllung die Zitronenschale fein abreiben. Ricotta, Parmesan, Zitronenschale, Haus-Sauce Pfeffer und die Gewürze glatt verrühren. Mit

[vc_row css=".vc_custom_1744810329065{padding-top: 40px !important;}"][vc_column width="1/2"][vc_single_image image="10886" img_size="600x750" alignment="center"][/vc_column][vc_column width="1/2"][eltdf_section_title position="left" title_tag="" title="Nachos" title_color="#046341"][vc_custom_heading text="Raclette-" font_container="tag:div|font_size:70px|text_align:left|color:%23006341" google_fonts="font_family:great-sejagad%3Aregular|font_style:400%20regular%3A400%3Anormal" css=".vc_custom_1766155284267{padding-top: 15px !important;padding-bottom: 15px !important;}"][eltdf_section_title position="left" title_tag="" title="Pfännchen" title_color="#046341"][vc_empty_space height="25"][vc_column_text] Zutaten • ca. 100 g Nachos • 100 g Kidneybohnen • 100 g Mais • 1 kleine rote Paprika • ½ rote Zwiebel • Rucola (optional) • 1 Limette • 120 g Cheddar gerieben oder Raclette-Käse • Salz, Pfeffer • 1 Chilischote (optional) • frischer Koriander (optional) • Haus-Sauce Knobli • Haus-Sauce Spezial • Haus-Sauce Pfeffer [/vc_column_text][vc_column_text] Dipp-Tipp: Auch fein mit dem Original ;) [/vc_column_text][vc_empty_space height="25"][eltdf_button size="" text="PDF herunterladen" target="_blank" icon_pack="" font_weight="" text_transform="" link="https://haus-sauce.ch/wp-content/uploads/2025/12/Nachos-Raclette-Pfaennchen.pdf" color="#ffffff" border_color="#046341" hover_color="#ffffff" hover_background_color="#046341" hover_border_color="#046341" background_color="#046341"][/vc_column][/vc_row][vc_row row_content_width="grid" content_text_aligment="left" css=".vc_custom_1744894895789{border-top-width: 2px !important;border-top-style: none !important;}"][vc_column css=".vc_custom_1543489212012{margin-top: -35px !important;}"][eltdf_elements_holder switch_to_one_column="1024" alignment_one_column="left"][eltdf_elements_holder_item vertical_alignment="top" animation="" item_padding_1024_1280="15% 12% 19% 12%" item_padding_600_768="14% 16% 14% 16%" item_padding_480="17% 10% 22% 10%" item_padding_768_1024="10% 12% 12% 12%" item_padding_1280_1600="70px 12% 90px 12%" item_padding="15% 15% 15% 15%"][vc_empty_space height="8"][eltdf_section_title position="left" title_tag="" title="Zubereitung" title_color="#046341"][vc_empty_space height="25"][vc_column_text] Die Bohnen und den Mais getrennt voneinander durch ein

[vc_row css=".vc_custom_1744810329065{padding-top: 40px !important;}"][vc_column width="1/2"][vc_single_image image="10877" img_size="600x750" alignment="center"][/vc_column][vc_column width="1/2"][eltdf_section_title position="left" title_tag="" title="Fondue Bourguignonne " title_color="#046341"][vc_custom_heading text="mit Nuggets" font_container="tag:div|font_size:70px|text_align:left|color:%23006341" google_fonts="font_family:great-sejagad%3Aregular|font_style:400%20regular%3A400%3Anormal" css=".vc_custom_1762530662702{padding-top: 15px !important;padding-bottom: 15px !important;}"][vc_empty_space height="25"][vc_column_text] Zutaten • 250–300 g kleine Champignons • 400 g Poulet-Minifilets oder Schweineschnitzeli zum Panieren • 4 Eier • 120 g Mehl • ca. 250 g Paniermehl oder Panko Paprikapulver mild, Knoblipulver oder Kräuter (optional) • 1 l Frittieröl (z. B. Erdnuss- oder Rapsöl) • 100 g Cipollata/Würstchen • 100 g Gemüsebällchen (TK) • 200 g Fondue-Fleisch (Rind oder Schwein) Zudem: • gemischter Wintersalat • 5-6 Radieschen (in Scheiben geschnitten) • 3-4 Mini Gurken (in Scheiben geschnitten) • Haus-Sauce Salatsauce z.B. Fränzi, di grüen, di wiis oder di gälb • Haus-Saucen Tartar, Knobli, Spezial, Curry, etc. - ganz nach deinem Geschmack [/vc_column_text][vc_column_text] Dipp-Tipp: Serviere dazu unsere Peterli-Härdöpfel mit dem Original [/vc_column_text][vc_empty_space height="25"][eltdf_button size="" text="PDF herunterladen" target="_blank" icon_pack="" font_weight="" text_transform="" link="https://haus-sauce.ch/wp-content/uploads/2025/11/Fondue-Bourguignonne-mit-Nuggets.pdf" color="#ffffff" border_color="#046341" hover_color="#ffffff" hover_background_color="#046341" hover_border_color="#046341" background_color="#046341"][/vc_column][/vc_row][vc_row row_content_width="grid" content_text_aligment="left" css=".vc_custom_1744894895789{border-top-width: 2px !important;border-top-style: none !important;}"][vc_column css=".vc_custom_1543489212012{margin-top: -35px

[vc_row css=".vc_custom_1744810329065{padding-top: 40px !important;}"][vc_column width="1/2"][vc_single_image image="10873" img_size="600x750" alignment="center"][/vc_column][vc_column width="1/2"][eltdf_section_title position="left" title_tag="" title="mediterranes Fisch-Fondue" title_color="#046341"][vc_custom_heading text="mit Haus-Saucen" font_container="tag:div|font_size:70px|text_align:left|color:%23006341" google_fonts="font_family:great-sejagad%3Aregular|font_style:400%20regular%3A400%3Anormal" css=".vc_custom_1762523806281{padding-top: 15px !important;padding-bottom: 15px !important;}"][vc_empty_space height="25"][vc_column_text] Zutaten für 4 Personen Für die Brühe: • 1 l Gemüsebouillon • 500 ml trockener Weisswein • 1 kleine Schalotte (in Ringen) • 1 Knoblauchzehe (angdrückt) • 1 Streifen Zitronenschale • 1 Zweig Rosmarin • 1 Zweig Thymian • 3–4 Cherrytomaten (optional) • Salz & Pfeffer nach Geschmack Fürs Fondue: • 300 g Lachsfilet (in Würfeln) • 300 g Jakobsmuscheln • 300 g Riesengarnelen (geschält und entdarmt) • 1 Zucchini (in Scheiben) • 1 Fenchelknolle (in feinen Spalten) • 1 rote Paprika (in Stücken) • 1 Karotte • 80 g Brokkoli (in Röschen) Ausserdem: • Haus-Saucen Cocktail, Curry, Original, Paprika, Spezial [/vc_column_text][vc_column_text] Dipp-Tipp: Statt Fisch passt natürlich auch Fleisch in diese Brühe - und dazu Haus-Saucen 😉 [/vc_column_text][vc_empty_space height="25"][eltdf_button size="" text="PDF herunterladen" target="_blank" icon_pack="" font_weight="" text_transform="" link="https://haus-sauce.ch/wp-content/uploads/2025/11/mediterranes-Fisch-Fondue-mit-Haus-Saucen.pdf" color="#ffffff" border_color="#046341" hover_color="#ffffff" hover_background_color="#046341" hover_border_color="#046341" background_color="#046341"][/vc_column][/vc_row][vc_row row_content_width="grid" content_text_aligment="left" css=".vc_custom_1744894895789{border-top-width: 2px !important;border-top-style: none !important;}"][vc_column css=".vc_custom_1543489212012{margin-top: -35px