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117
VIS MET NOTENKORST
Ingrediënten voor 4 porties
Hak het witte brood en de hazelnoten (apart)
in grove parten. Snijd de basilicum, peterselie,
dille en knofl ook met een mes fi jn. Doe de
ingrediënten bij elkaar, voeg drie eetlepels
olijfolie toe en breng op smaak met zout en
peper. Meng het geheel goed met een houten
lepel. Haal de visfi lets door het notenmengsel
en druk de panering licht aan. Leg de visfi lets
in de opvangbak waarop u een stuk bakpapier
heeft gelegd. Besprenkel met extra vergine
olijfolie en bak met de speciale ovenfunctie.
Kies uit het menu “RECEPTEN” de categorie
“VIS” en daarna het recept “VIS MET
NOTENKORST” en bevestig uw keuze.
Opmerkingen
__________________________________________
Voorbereiding: 30 min
Bereiding*: 15-30 min
Aanbevolen schaal:
bijgeleverde opvangbak of bakplaat
Suggesties en variaties:
De hazelnoten voor de panering kunnen
worden vervangen door amandelen
De visfi lets in hazelnootkorst kunnen
worden geserveerd met gestoomde
aardappelen en een tomatensalade met
verse basilicum
Ook heerlijk met een groene salade
117
VIS
600 g witte visfi lets (kabeljauw, stokvis,
zeebaars)
100 g wit brood
80 g hazelnoten of amandelen
5 g verse basilicum
5 g peterselie
dille
knofl ook
zout, peper
extra vergine olijfolie
*De optimale bereidingstijd wordt automatisch
bepaald door de geselecteerde functie
(Auto sensor RECEPTEN)
119


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