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60 Recettes
Ratatouille spéciale
1. Mettez l’huile d’olive et la gousse d’ail dans la
terrine. Ajoutez les légumes à l’exception des
cœurs d’artichaut, poivrez. Ajoutez le bouquet
garni, couvrez et faites cuire en remuant de
temps en temps.
19-21 min. 800 W
Cinq minutes avant la fin de la cuisson, ajoutez
les cœurs d’artichaut et réchauffez.
2. Salez et poivrez. Retirez le bouquet garni avant
de servir. Après la cuisson laissez la ratatouille
reposer approximativement 2 min.
Vaisselle Terrine à couvercle (2 litres)
5 CS d’huile d’olive
1 gousse d’ail broyée
50 g oignon, coupé en rondelles
250 g petite aubergine, coupée en gros
dés
250 g courgette, coupée en gros dés
200 g poivron, coupés en gros dés
75 g tubercule de fenouil, coupés en
gros dés poivre
1 bouquet garni
200 g boîte de cœurs d’artichaut
sel et poivre
Filets de sole
1. Lavez et séchez les filets de sole. Enlevez les
arêtes.
2. Coupez le citron et les tomates en tranches
fines.
3. Beurrez le plat. Disposez les filets de poisson
dans le plat et aspergez d’huile végétale.
4. Saupoudrezr le poisson de persil, recouvrez-
le des tranches de tomates et assaisonnez.
Placez les tranches de citron sur les tomates
et arrosez de vin blanc.
5. Parsemez le citron de noisettes de beurre,
couvrez et cuisez.
16-19 min. 800 W
Après la cuisson, laissez reposer env. 2 min.
Vaisselle Plat à four ovale peu profond
et film alimentaire pour
microondes (env. 26 cm de long)
400 g de filets de sole
1 citron entier
150 g tomates
10 g de beurre
1 CS d’huilegétale
1 CS de persil haché
sel et poivre
4 CS de vin blanc
20 g de beurre ou de margarine
60


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