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Vlees en gevogelte
137
Gevulde kalkoenborst
Totale bereidingstijd: 95–105 minuten
voor 4 porties
Ingrediënten
1000 g kalkoenborst
Ingrediënten vulling
100 g mascarpone
3 eetlepels boekweitgrutten
3 eetlepels crème fraîche
1 eidooier
1 kleine ui, fijngehakt
2 eetlepels peterselie, gehakt
2 eetlepels dille, gehakt
Zout
Witte peper
Paprika
2 eetlepels olie
1 knoflookteentje
Ingrediënten saus
125 ml room
125 ml bouillon
3 eetlepels lichte sauzenbinder
Accessoires
Gourmet-braadpan
Bereiding
Snijd in het borstvlees een opening in
de zijkant voor de vulling.
Meng voor de vulling de mascarpone
met de b
oekweitgrutten, de crème fraî‐
che, de eidooier, de ui en de kruiden.
Breng het geheel met zout en peper op
smaak.
Vul met deze massa het vlees via de
gemaa
kte opening. Sluit het vlees met
houten stokjes of kookgaren.
Knijp het knoflookteentje fijn. Voeg wat
zout t
oe. Meng dit met peper, paprika
en olie. Bestrijk het gevulde vlees met
de oliepasta. Leg het in de gourmet-
braadpan en braad het onafgedekt.
Keer het vlees tussendoor om.
Voeg aan de fond room en bouillon toe.
Bind de saus met sauz
enbinder. Ser‐
veer de saus bij het in schijven gesne‐
den vlees.
Aanbevolen instelling
Ovenfunctie: Automatische program‐
ma's
Programma: Gevogelte \ Kalkoen \ Kal‐
k
oenborst
Programmaduur: ca. 60 minuten
Alternatieve instelling
Ovenfunctie: Braadautomaat
Temperatuur: 170–190 °C
Niveau: 1e van onderen
Bereidingstijd: 70–80 minuten
-
Ovenfunctie: Boven-Onderwarmte
Temperatuur: 180–200 °C
Niveau: 1e van onderen
Bereidingstijd: 70–80 minuten
-
Kerntemperatuur bij gebruik van de bra‐
t
ometer: 80–85 °C
137


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