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Roggevleugel, nootjesboter met kappers
40 minuten 12 minuten 6
Ingrediënten
3 roggevleugels van 600 g
200 g zachte boter
3 eetlepels kappertjes
3 eetlepels gehakte
peterselie
1 theelepel fleur de sel
Geraspte zeste en sap van
een gele citroen
½ theelepel sechuanpeper
in poedervorm
Zout en peper uit het
molentje
Bereidingswijze
Vraag uw visboer om het vel van de roggevleugels te
verwijderen en het vlees te fileren.
Meng de boter met de gehakte kappertjes, de
peterselie, de geraspte citroenzeste, de sechuanpeper
en de fleur de sel.
Schakel het toestel in laat de twee platen
voorverwarmen.
Giet de boter met de kappertjes in een kleine pot en zet
die op de grillplaat.
Wanneer de boter begint te smelten, smeert u de
roggevleugels in en laat u de boter verder bakken tot hij
een nootbruinachtige kleur krijgt. Bak elke zijde van de
vis ongeveer 3 minuten op de planchaplaat.
Breng op smaak en dresseer op borden. Meng de boter
met de kappertjes met het citroensap. Overgiet er de vis
mee.
Dien warm op.
260 °C
Suggestie:
Dien op met knapperige
aardappelen, recept op
p. 43.
Plancha/Grill
17


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