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Normandisch menu
Champignoncrèmesoep
In de kom met het metalen mes de champignons
gedurende 5 minuten tot een fijne pasta pureren. In een
pan doen.
Vervolgens het zetmeel met het water en zout mixen. Dit
bij de champignons in de pan doen. De soep op een
matig vuur 15 à 20 minuten laten koken.
De soep in een soepterrine doen en de crème fraîche
toevoegen.
Doorroeren en opdienen.
Ingrediënten:
(voor 4 personen)
400 g champignons
6 eetl. zetmeel
6 glazen water
20 cl crème fraîche
zout
De oven voorverwarmen op 175° C (T6).
De wortel schoonmaken en met de snijschijf in schijfjes
snijden, door hem verticaal in de invoergoot in te voeren.
De wortel in water met zout koken en opzijzetten.
De visfilets in een beboterde schaal leggen en 25 minuten
in de oven zetten.
De sjalotjes in de kom (of bij de Mini Plus in de mini-kom)
fijnhakken door enkele keren op Pulse te drukken.
De sjalotjes in de koekenpan fruiten in de rest van de
boter. De cider toevoegen en 5 minuten laten doorkoken.
Forelfilet met zuring, sjalotjes en cider
Voorbereiden: 10 min.
Bereidingstijd: 30 min.
Keukengerei: koekenpan
Ingrediënten:
(voor 4 personen)
Voorbereiden: 10 min.
Bereidingstijd: 20 min.
Keukengerei: pan,
soepterrine
Voorgerecht
Hoofdgerecht
41


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