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Handleiding:
1. Livington Copperline vierkante pan op het
fornuis op matig vuur verhitten. Bouillon, witte
wijn, bosui en schijfjes citroen in de pan
doen. Voor iedere zalmlet een
citroenschijfje bewaren.
2. Deksel erop, aan de kook brengen en
5 minuten laten koken, zodat de smaken zich
kunnen ontwikkelen.
3. Zout en peper op de zalm doen, er een
citroenschijfje op leggen. De zalm op de
stoominzet leggen. Stoominzet in de pan
zetten, hittebron temperen, matig tot laag, en
deksel op de pan leggen. De zalm ca.
5 minuten laten garen.
4. Asperges rond de zalm op de stoominzet
schikken. Deksel erop en ca. 2 minuten
aanbraden, tot de zalm gebruind is.
Serveren.
5. Indien gewenst, de citroenschijfjes uit de
vloeistof verwijderen. 1 el maizena tot een
papje roeren met 2 eetlepels water. Dit papje
door de vloeistof roeren tot een crèmige
massa ontstaat. Blijven roeren tot de massa
indikt. Vervolgens over de zalm gieten.
GESTOOMDE ZALM MET ASPERGES
Ingrediënten
180 ml kippen- of groentebouillon
60 ml witte wijn
1 bosuitje, gesneden
1 onbehandelde citroen,
dun gesneden
2-4 zalmlets zonder huid
zout en peper
1 bundel asperges, de
eindjes afgesneden
1 el maizena
5


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