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Ac 13 Å Visschotel
Vis met een korstje
(2 porties)
Bereidingstijd: 25 – 35 minuten
400 g roodbaarsfilet
3 eetlepels citroensap
zout, witte peper
50 g boter
2 theelepels mosterd
1 ui, fijn gehakt
40 g Goudse kaas, geraspt
20 g paneermeel
2 eetlepels dille, gehakt
Besprenkel de visfilet met citroensap
en laat het vlees ca. 10 minuten rusten.
Bestrijk een platte ovenschaal met bo-
ter.
Dep de vis droog. Kruid de vis met zout
en peper. Leg de vis in de schaal.
Meng de gesmolten boter (450 W,
40 – 50 sec.) met mosterd, ui, Goudse
kaas, paneermeel en dille. Bestrijk de
vis met dit mengsel. Laat de vis
goudbruin worden.
Instelling: vers product
Ac 13 Å
Gewicht: ca. 600 g
Niveau: draaiplateau
Roodbaars-tomaten-gratin
(4 porties)
Bereidingstijd: 35 – 45 minuten
500 g roodbaarsfilet
2 eetlepels citroensap
500 g tomaten
kruidenzout
2 theelepels oregano, fijngewreven
150 g Goudse kaas, geraspt
Snijd de roodbaarsfilet in stukken. Be
-
sprenkel het vlees met citroensap en
laat het ca. 10 minuten rusten.
Snijd de tomaten in blokjes en doe
deze met de vis en de helft van de kaas
in een ovenschaal.
Goed met kruidenzout en oregano krui-
den en alles goed mengen.
Strooi de rest van de kaas erover en
bereid het gerecht onafgedekt.
Instelling: vers product
Ac 13 Å
Gewicht: ca. 1150 g
Niveau: draaiplateau
Recepten - automatische programma's 2
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