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Ac 13 Å Fischauflauf
Krustenfisch
(2 Portionen)
Zubereitungszeit: 25 – 35 Minuten
400 g Rotbarschfilet
3 EL Zitronensaft
Salz, weißer Pfeffer
50 g Butter
2 TL Senf
1 Zwiebel, fein gewürfelt
40 g Gouda, gerieben
20 g Paniermehl
2 EL Dill, gehackt
Fischfilet mit Zitronensaft beträufeln
und etwa 10 Minuten ruhen lassen. Eine
flache Auflaufform mit etwas Butter aus-
streichen.
Den Fisch etwas trocken tupfen, mit
Salz und Pfeffer würzen und in die Form
legen.
Die geschmolzene Butter (450 W,
40 – 50 sec.) mit Senf, Zwiebel, Gouda,
Paniermehl und Dill gut vermischen und
auf den Fisch streichen. Goldbraun ga
-
ren.
Einstellung: Frisches Gargut
Ac 13 Å
Gewicht: ca. 600 g
Ebene: Drehteller
Rotbarsch-Tomaten-Gratin
(4 Portionen)
Zubereitungszeit: 35 – 45 Minuten
500 g Rotbarschfilet
2 EL Zitronensaft
500 g Tomaten
Kräuter- Gewürzsalz
2 TL Oregano, gerebelt
150 g Gouda, gerieben
Das Rotbarschfilet in Stücke schneiden,
mit Zitronensaft beträufeln und etwa
10 Minuten ruhen lassen.
Die Tomaten würfeln und mit dem Fisch
und der Hälfte des Käses in eine Auf-
laufform geben.
Kräftig mit Gewürzsalz und Oregano
würzen und vermischen.
Mit dem restlichen Käse bestreuen und
offen garen.
Einstellung: Frisches Gargut
Ac 13 Å
Gewicht: ca. 1150 g
Ebene: Drehteller
Rezepte - Automatikprogramme 2
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