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113Recepten
Zeetongfilet
1. De filets wassen en droog deppen. Graten
verwijderen.
2. Snijd de citroen en de tomaten in dunne plakjes.
3. Vet de schaal in met boter. Leg de visfilets in
de schotel en besprenkel met plantaardige olie.
4. Strooi peterselie over de vis, leg de plakjes
tomaten erop en breng op smaak. Leg de
plakjes citroen bovenop de tomaten en giet
hier witte wijn over.
5. Leg kleine klontjes boter bovenop de citroen,
dek af en kook.
11-13 min. 630 W
Na afloop van de kooktijd ca. 2 minuten laten
nagaren.
Servies Ondiepe, ovale ovenscgotel met
magnetronfolie (ca. 26 cm lang)
400 g tongfilet
1 citroen, heel
150 g tomaten
10 g boter
1 tbsp plantaardige olie
1 tbsp peterselie, gehakt
zout met peper
4 tbsp witte wijn
20 g boter of margarine
Visfilet met kaasaus
1. Was de vis, dep droog en besprenkel met
citroensap. Met zout inwrijven.
2. Vet de schaal in. Voeg de in stukjes gesneden ui
toe, dek af en kook.
1-2 min. 900 W
3. Strooi de bloem over de uien en de witte wijn
en meng dit.
4. Gratinschaal invetten en de vis erin leggen.
Saus over de vis gieten en met kaas
bestrooien. Op het lage rek zetten en
verwarmen.
7-8 min. 450 W
14-16 min. Dual (450 W)
Na afloop van de kooktijd ca. 2 minuten laten
nagaren.
Servies Schaal met deksel (1 liter inhoud)
Lage ovale ovenschotel
(ca. 25 cm lang)
800 g visfilets
2 tbsp citroensap
zout
10 g boter of margarine
50 g ui, gesnipperd
20 g bloem
100 ml witte wijn
1 tsp plantaardige olie om de schaal in te vetten
100 g Emmentaler kaas, geraspt
2 tbsp gehakte, peterselie
Forel met amandelen
1. Forel wassen, afdrogen en met citroen-sap
besprenkelen. Van binnen en van buiten zouten en
15 minuten laten staan.
2. De boter smelten.
1 min. 900 W
3. De forel afdrogen, met boter bestrijken en door
de bloem rollen.
4. Ovenschaal invetten. Forel erin leggen en op het
lage rek zetten. Na twee derde van de
bereidingstijd de forel omkeren en de
amandelsnippers erover strooien.
15-18 min. Dual (450 W)
Na afloop van de kooktijd ca. 2 minuten laten
nagaren.
Servies Ondiepe ovale gratinschaal
(ca. 32 cm lang)
4 forellen (200 g), schoongemaakt
sap van 1 citroen
zout
30 g boter of margarine
50 g bloem
10 g boter of margarine om de schaal in te vetten
50 g amandelsnippers
113


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