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Voorbereiden: 20 min.
Bereidingstijd: 20 min.
Provençaalse kabeljauwkroketten
In een steelpan de inhoud van het zakje visbouillon met 1
à 2 liter koud water mengen en aan de kook brengen. De
kabeljauwfilets in de bouillon leggen, 10 minuten laten
koken, uit de bouillon nemen en laten uitlekken.
De citroen persen. Het sap opzijzetten.
De ui en de olijven in de kom met het metalen mes fijn-
hakken
De vis ontdoen van achtergebleven vel en graten en in de
kom doen. Fijnhakken.
De eieren, het citroensap en 1 eetl. bloem toevoegen en
het geheel goed door elkaar kneden.
Kroketten vormen: neem 2 eetlepels van het mengsel en
rol dit door de bloem tot een regelmatige bal.
In een koekenpan de frituurolie verhitten en hierin de kro-
ketten in 10 minuten onder af en toe omkeren gaar en
bruin bakken.
Op een verwarmde schaal serveren.
Geef er een warme tomatensaus bij (zie blz. 23).
Ingrediënten
(voor 4 personen)
450 g kabeljauwfilet
1 zakje visbouillon
met witte wijn
40 g ontpitte zwarte
olijven
2 eieren
3 eetl. bloem
1 ui
1 citroen
1 takje peterselie
(facultatief)
zout, peper
2 eetl. olie
63


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