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74
Meeresfru¨chtegratin
Zubereitung: ca. 25 Min. - 4 Pers. - MIKROWELLE
und KOMBINATION
Gefäß: 1 Schüssel + 1 kleine Auflaufform
500 g tiefgefrorene Meeresfrüchte
3 Schalotten
1 Essl. gehackter Dill
30 g geriebener Emmenthaler Käse
1 Karotte
150 g Champignons
30 g Butter
Mehl
25 cl Milch
Weißwein
Salz, Peffer
Die Meeresfrüchte 6 Min. lang bei 600 W unter mehrfachem Rühren auftauen. Abtropfen
lassen, dabei den Saft auffangen und 25 cl Milch hinzufügen. Die Schalotten, die Karotte
und die Champignons klein hacken und die Mischung mit 40 g Butter in einer bedeckten
Schüssel 5 Min. lang bei MAX kochen. 2 bis 3 großzügige Essl. Mehl hinzufügen und
nochmals 40 Sek. auf MAX kochen, anschließend die Mischung aus Milch und
Meeresfrüchtesaft hinzufügen. Diese Bechamelsauce 5 bis 7 Min. auf MAX kochen lassen.
(Wenn die Sauce Ihnen nicht dick genug erscheint, können Sie sie andicken, indem Sie
dem Weißwein einen Essl. Stärke hinzufügen). Den Dill und einen Essl. fruchtigen
Weißwein hinzufügen, nach Belieben nachwürzen und mit den Meeresfrüchten
vermischen. Alles in eine kleine Auflaufform geben. Mit geriebenem Emmenthaler
bestreuen; den Herd mit KOMBINATION UMLUFT 210° + GRILL 1 + 250 Watt mit
höchstem Rost vorwärmen. 8 bis 10 Minuten lang in den Backofen schieben.
Zubereitung
Zutaten
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