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toepassingen, tabellen en tips electrolux 57
VIS FILET (700g)
Ingrediënten:
700 g snoekbaars- of zalmforelfi-
let, in blokjes
100 g Emmentaler kaas geraspt
200 ml slagroom
50 g paneermeel
zout, peper, citroensap
peterselie, gehakt
40 g boter voor het invetten van de
vorm
Bereidingswijze:
Druppel het citroensap over de visfilet
en laat het een beetje intrekken. Dep het
overtollig sap op met keukenpapier.
Betrooi vervolgens de visfilets aan beide
kanten met zout en peper. Leg de visfi-
lets daarna in een ingevette, vuurvaste
vorm.
Maak een mengsel van slagroom, ge-
raspte kaas, paneermeel en gehakte
peterselie en verdeel dit over de visfilet.
VIS 250-300 G
Ingrediënten:
4 forellen van 250 - 300 g
citroensap, peper, zout
Bereidingswijze:
Was de forellen grondig van binnen en
buiten. Druppel het citroensap over de
forellen, kruid ze en doe ze paarsgewijs
in een roestvrijstalen vorm met inzet-
zeef.
Serveer met geroosterde geschaafde
amandelen.
Variant blauwe forel:
Voordat u de forellen in de roestvrijstalen
vorm met zeef doet, overgiet u ze met
hete azijn.
Instelling Gebruik
sniveau
Duur Water toe-
voegen in
waterschui-
flade
P 6
VIS FI-
LET
2 25 min. 250 ml
Interval stomen
200°C
Instelling Gebruik
sniveau
Duur Water toe-
voegen in
waterschui-
flade
P 7
VIS
250-300
G
2 30 min. 400 ml
Vital Stomen
57


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