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Zalm, crème van bloemkool
40 minuten 12 minuten 6
Ingrediënten
800 g zalmfilet ontdaan van
graten
1 eetlepel roze bessen
1 eetlepel sechuanpeper
1 theelepel fleur de sel
100 g geklaarde boter
½ bloemkool
100 g dikke slagroom
1 eetlepel geraspte
gember
Geraspte zeste van limoen
Sap van een limoen
1 bos gehakte koriander
Zout en peper uit het
molentje
Bereidingswijze
Mix de roze bessen, de sechuanpeper en de fleur de sel.
Zet opzij.
Snijd 6 stukken uit de filet.
Smeer ze in met geklaarde boter en bestrooi ze met
gemalen specerijen.
Schakel het toestel in en laat de planchaplaat
voorverwarmen.
Verspreid de stukken zalm. Laat elke zijde gedurende
ongeveer 6 minuten bakken.
Verwijder intussen de uiteinden van de bloemkool.
Meng ze met de room, de gember, de zeste, het
citroensap en de koriander.
Breng op smaak en dresseer een beetje van het
mengsel in het midden van elk bord.
Leg er het stuk zalm bovenop.
Dien warm op.
120 °C
Suggestie:
De zalm koud opdienen
met bloemkoolsoep, dat
smaakt heerlijk!
Plancha
14


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