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STOOFPOTJE
Ingrediënten:
1,5 kg varkensschnitzel
750 g gekruid gehakt
750 g uien
500 g geraspte emmentaler kaas
200 ml crème fraîche
400 ml yoghurt
De schnitzels met zout en peper kruiden en in de braadslede leggen.
Het gekruide gehakt daarover verdelen. Uien pellen en in dunne ringen
snijden. Die over het geheel verdelen en daarna de geraspte kaas over
het gerecht strooien. Crème fraîche en yoghurt met elkaar mengen en
over het gerecht gieten.
VISFILET
Ingrediënten:
600-700 g snoekbaars, zalm of zalmforelfilet
150 g geraspte kaas
250 ml room
50 g paneermeel
1 theelepel dragon
gehakte peterselie
zout, peper
citroensap
vuurvaste schaal
Druppel het citroensap over de visfilets en laat het een beetje intrek-
ken. Dep het overtollig sap met keukenpapier. Betrooi vervolgens de
visfilets aan beide kanten met zout en peper. De visfilets aansluitend in
de beboterde vuurvaste schaal leggen. Geraspte kaas, gehakte peterse-
lie, dragon, paneermeel en room met elkaar mengen. Het mengsel di-
rect over de visfilets verdelen en boterstukjes op het mengsel leggen.
32


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