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Nudel-Lachs-Spinat-Auflauf
Zubereitungszeit 65–75 Minuten
4 Portionen
Zutaten
450 g Blattspinat (frisch oder tiefge
-
kühlt)
1 Knoblauchzehe
Salz
Muskat
500 g grüne Bandnudeln
400 g Lachsfilet
10–20 ml Zitronensaft
Pfeffer, frisch gemahlen
200 ml Sahne
250 g Schmand
2 EL Kräutermischung (tiefgekühlt)
20 g Mandelblättchen
Zubereitung
Den frischen Spinat in kochendem
Wasser 1 Minute blanchieren, abtrop-
fen und abkühlen lassen oder den tief-
gekühlten Spinat auftauen und abtrop-
fen lassen. Die Feuchtigkeit noch etwas
mit den Händen ausdrücken.
Den Spinat grob mit einem Messer
schneiden. Mit Salz und etwas Muskat
würzen.
Nudeln "al dente" (bissfest) garen.
Lachs waschen, trockentupfen, in gro
-
ße Würfel schneiden, mit Zitronensaft
beträufeln, salzen und pfeffern.
Sahne mit Schmand und Kräutern ver
-
rühren und mit Salz und Pfeffer würzen.
Nudeln in eine gefettete Auflaufform
(ca. 20 x 30 cm) schichten, den Spinat
und die Lachswürfel darauf verteilen.
Mit der Soße übergießen, mit Mandel
-
blättchen bestreuen und offen garen.
Einstellungen
Betriebsart Klimagaren d
Anzahl/Art der
Dampfstöße
3
Temperatur 160–180 °C
Wassermenge ca. 300 ml
Ebene 2
1. Dampfstoß 5 Minuten nach
Start des Garvor-
gangs
2. Dampfstoß nach weiteren
10 Minuten
3. Dampfstoß nach weiteren
10 Minuten
Garzeit 35–45 Minuten
Rezepte
152
152


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