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Fischfilet Wiener Art
Zubereitungszeit 65–75 Minuten
4 Portionen
Zutaten
600 g Seelachsfilet
Saft von 1 Zitrone
125 g Crème fraîche
50 g eingelegte Gurken
10 g Kapern
30 g durchwachsener Speck
1 EL Senf
1 TL Parmesan, gerieben
Zubereitung
Die Filets waschen, trockentupfen und
mit Zitronensaft beträufeln. Ein Filet in
eine gefettete Auflaufform (20 x 20 cm)
legen und mit der Hälfte der Crème fraî-
che bestreichen.
Die Gurken und Kapern mit Wasser ab-
spülen. Gurken und Speck klein würfeln
und mit gehackten Kapern vermengen.
Ein Drittel des Gurken-Gemisches auf
dem Fischfilet verteilen. Ein zweites
Fischfilet darauflegen. Dieses mit Senf
bestreichen und ein weiteres Drittel des
Gurken-Gemisches darauf verteilen.
Das letzte Fischfilet darauflegen. Mit
der restlichen Crème fraîche bestrei
-
chen und das restlichen Gurken-Gemi
-
sches darauf verteilen. Mit Parmesan
bestreuen und garen.
Einstellungen
Betriebsart Klimagaren d
Anzahl/Art der
Dampfstöße
2
Temperatur 160–180 °C
Wassermenge ca. 200 ml
Ebene 1
1. Dampfstoß 10 Minuten nach
Start des Garvor
-
gangs
2. Dampfstoß nach weiteren
10 Minuten
Garzeit 30–40 Minuten
Rezepte
147
147


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