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Muskatnuss
Vegeta (Gewürzmischung)
Curry
Essig
geriebener Käse
Die Kerntemperatur des Hühnchens muss 75°C betragen.
Kochzeit: 30 Minuten
POCHIERTES SEEHECHTFILET IN WEIN
Zutaten
4 Seehechtfi lets
1 dl Weißwein
Dill
Salz
Pfe er
Vegeta (Gewürzmischung)
2 Knoblauchzehen
etwas Petersilie
Zitronensaft
Kochzeit: 25 Minuten
POCHIERTER LACHS IN SAHNESAUCE UND WEISSWEIN
Zutaten
6 Lachsfi lets
1 dl Weißwein
2 dl Kochsahne
Zitrone
Knoblauch
Petersilie
Salz
Pfe er
Kochzeit: 30 Minuten
POCHIERTES OBST
Zutaten
2 Birnen
2 Äpfel
30 dag Pfl aumen
2 Mandarinen
2 Blockschokolade
2 Milchschokoladen
Milch
Schneiden Sie das Obst in Stücke und pochieren Sie es in Milch, in das Sie Milch- und
Blockschokolade einbrocken.
20 Minuten pochieren. Wenn die Masse verdickt, können Sie sie servieren.
In den Rest der Masse können Sie Schlagsahne unterrühren. Sie können den
Schokoladen-Milchshake einen Tag lang im Kühlschrank aufbewahren (T = 2°C).
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