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Fisch
108
Schollenfilet auf Blattspinat
Zubereitungszeit: 30–40Minuten
für 2Portionen
Zutaten
300g Schollenfilet
2EL Zitronensaft
1Zwiebel, gewürfelt
20g Butter
300g Blattspinat (TK)
20g Butter
20g Mehl
250ml Gemüsebrühe
2–3EL Weißwein
1Eigelb
100ml Sahne
150g Gouda, gerieben
Salz
Pfeffer
Muskat
Zubehör
Kochtopf
Auflaufform
Zubereitung
Schollenfilets mit Zitronensaft beträu-
feln, ca. 10Minuten ruhen lassen, dann
trockentupfen und mit Salz und Pfeffer
würzen.
Blattspinat mit 600Watt in ca. 6Minu-
ten auftauen, gut auspressen.
Zwiebel in Butter goldgelb andünsten,
Spinat zugeben und ca. 5Minuten ga-
ren. Restliche Butter schmelzen, Mehl
hineingeben, verrühren. Unter weiterem
Rühren Brühe und Wein zufügen, auf-
kochen lassen. Käse und das mit Sah-
ne verquirlte Eigelb zufügen. Mit Salz,
Pfeffer und Muskat würzen.
Spinat flach in die Auflaufform geben.
Schollenfilets darauflegen, mit Soße
übergießen und ca. 11Minuten offen
garen.
Empfohlene Einstellung
Garschritt 1:
Betriebsart: Mikrowelle
Leistung: 600W
Ebene: 1 von unten
Garzeit: 6Minuten
Garschritt 2:
Betriebsart: Mikrowelle
Leistung: 600W
Ebene: 1 von unten
Garzeit: 5Minuten
Garschritt 3:
Betriebsart: Mikrowelle mit Grill
Leistung/Grillstufe: 450W + Stufe3
Ebene: 2 von unten
Garzeit: 10–12Minuten
108


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