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Bereidingstijd: 20 min
Baktijd: 20 min
Kabeljauwkroketjes à la Provençale
Los in een pan de inhoud van het zakje court-bouillon op in
1 of 2 liter koud water. Breng de court-bouillon aan de kook
en dompel de visfilets erin. Laat 10 min. koken en laat de vis
uitlekken.
Pers de citroen.
Hak de ui en de olijven met het metalen mes.
Verwijder de huid van de vis voordat u hem in de kom
overdoet. Hak de vis fijn.
Voeg de eieren, het citroensap en 1 eetlepel meel eraan toe.
Meng de bereiding zorgvuldig.
Vorm de kroketjes: neem de waarde van 2 eetlepels berei-
ding en rol dit door het meel om een regelmatig balletje te
vormen.
Verhit frituurvet (of plantaardige olie) in een koekenpan en
bak de kroketten in 10 min. rondom bruin.
Serveren op een warme dienschaal met warme tomatensaus
(zie blz. 19). Garneer evt. met kort gefrituurde peterselie.
Ingrediënten
(voor 4 personen)
• 450 g kabeljauwfilet
• 1 zakje court-bouillon
met witte wijn
• 40 g ontpitte zwarte olij-
ven
• 2 eieren
• 3 el meel
• 1 ui
• 1 citroen
• 1 takje peterselie (optio-
neel)
• zout, peper
• 2 el olie
59
Hoofdgerechten
HOOFDGERECHTEN
32


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