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Vis
115
Snoekbaars met kruidensaus
Totale bereidingstijd: 70–80 minuten
voor 6 porties
Ingrediënten
1 snoekbaars (ca. 1500 g)
Sap van 1 citroen
5 uien in schijfjes
50 g boter
Zout
Zwarte peper
60 g boter, zacht
1 wortel, in blokjes
30 g ansjovispasta
1 eetlepel citroensap
2 eetlepels paneermeel
250 g zure room
2 eidooiers
5 eetlepels peterselie, gehakt
2 eetlepels dille, gehakt
Aluminiumfolie, extra sterk
Accessoires
Kookpan
Aluminiumfolie
Glazen schaal
Bereiding
Verwijder de schubben en maak de vis
schoo
n. Zout de snoekbaars licht van
binnen en van buiten. Bak de uien
goudgeel in boter en voeg zout en pe‐
per toe.
Doe de uien met het braadvet, de wor‐
t
el en 2 eetlepels peterselie op een
groot stuk aluminiumfolie. Leg de vis
erop.
Meng de zachte boter en de ansjovis‐
pasta. Bestrijk de bovenkant van de vis
met de
ze pasta. Sprenkel er vervolgens
citroensap op en bestrooi het geheel
met paneermeel. Sluit de folie losjes
boven de vis af.
Leg het pakket op de glazen schaal en
ber
eid de vis. Meng de zure room met
de eidooiers, het zout, de resterende
peterselie en de dille.
Open na ca. 30 minuten het foliepakket.
Giet de r
oomsaus over de vis en maak
de bereiding af.
Heerlijk in combinatie met gekookte
aar
dappelen en een verse bladsalade
met citroen-yoghurt-dressing.
Aanbevolen instelling
Ovenfunctie: Braadautomaat
Temperatuur: 160–180 °C
Niveau: 1e van onderen
Bereidingstijd: 40–50 minuten
Alternatieve instelling
Ovenfunctie: Hetelucht plus
Temperatuur: 160–180 °C
Niveau: 1e van onderen
Bereidingstijd: 40–50 minuten
-
Kerntemperatuur bij gebruik van de bra‐
t
ometer: 70–75 °C
115


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