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Ac 13 Å Gratin de poisson
Poisson en croûte
(2 portions)
Temps de préparation : 25 à 35 minu
-
tes
400 g de filet de perche
3 c. à café de jus de citron
sel, poivre blanc
50 g de beurre
2 c. à café de moutarde
1 oignon coupé en petits dés
40 g de gouda râpé
20 g de chapelure
2 c. à café d'aneth haché
Arrosez le saumon avec le jus de citron
et laissez reposer 10 minutes. Badi-
geonnez un plat à gratin avec un peu
de beurre.
Séchez le poisson en le tapotant légè-
rement avec du papier absorbant, sa-
lez-le et poivrez-le, puis placez le pois-
son dans le plat.
Mélangez bien le beurre fondu (450 W,
40 à 50 sec.) avec la moutarde, l'oi
-
gnon, le gouda, la panure et l'aneth et
badigeonnez-en le poisson. faites grati
-
ner.
Réglage : produits frais Ac 13 Å
Poids : 600 g
Niveau : plateau tournant
Gratin de sébaste aux tomates
(4 parts)
Temps de préparation : 35 à 45 minu
-
tes
500 g de filet de sébaste
2 c.à café de jus de citron
500 g de tomates
sel aux herbes
2 c. à café d'origan
150 g de gouda râpé
Coupez le filet de sébaste en mor
-
ceaux, arrosez-le de jus de citron et
laissez-le reposer pendant environ
10 minutes. Coupez les tomates en dés
et mettez-les dans un plat avec le pois-
son et la moitié du fromage.
Assaisonnez généreusement avec le
sel aux herbes et l'origan puis mélan-
gez.
Parsemez le plat avec le reste du fro-
mage et faites cuire à découvert.
Réglage : produits frais Ac 13 Å
Poids : 1150 g
Niveau : plateau tournant
Idées de recettes pour programmes automatiques 2
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