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Zalm op lentegroente
Totale bereidingstijd: 55–65 minuten
voor 4 porties
Ingrediënten
4 zalmfilets (à ca. 125 g)
Zout
Peper, bont, grof
Kerrie
1 onbehandelde citroen
1 bosje lente-uitjes
1 bosje wortels
250 g champignons
150 g crème fraîche
80 g kruidenboter
Accessoires
Braadpan
Ovenschaal ca. 20 x 30 cm
Bereiding
Spoel de zalm af. Dep het vlees weer
dr
oog en bestrooi het met zout, peper
en kerrie. Schil de citroen. Verwijder
daarbij de witte velletjes. Snijd de ci‐
troen in schijfjes.
Reinig de lente-uitjes en snijd deze
schui
n in stukjes. Schil de wortels. Rei‐
nig de wortels en snijd deze in dunne
schijfjes. Reinig de champignons en
snijd ook deze in schijfjes.
Meng de groenten. Fruit het geheel in
een deel van de kruidenbot
er. Voeg de
crème fraîche toe en breng alles op
smaak met zout en peper.
Doe de groente in de ovenschaal en leg
de zalmfilets er
op. Verdeel de resteren‐
de kruidenboter in de vorm van vlokjes
over de groente en de zalm. Leg de ci‐
tr
oenschijfjes erop en bereid het ge‐
recht onafgedekt.
Aanbevolen instelling
Ovenfunctie: Boven-Onderwarmte
Temperatuur: 180–200 °C
Niveau: 2e van onderen
Bereidingstijd: 20–30 minuten + voor‐
ver
warmen
Alternatieve instelling
Ovenfunctie: Hetelucht plus
Temperatuur: 160–180 °C
Niveau: 2e van onderen
Bereidingstijd: 20–30 minuten
Tip
Serveer de vis met gebakken aardap‐
pelen en most
erd-dillesaus.
109


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