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Die Fischfilets pfeffern und salzen.
Eine flache Auflaufform ausfetten, die Fischfilets nebeneinander in die Form legen, mit Knoblauch
bestreuen. Die Tomaten mit kochendem Wasser überbrühen, kalt abschrecken und den Stielansatz
entfernen. Die Tomaten schälen, entkernen und in Würfel schneiden. Die Zucchini waschen und in dünne
Scheiben schneiden. Das gehackte Basilikum und die Tomatenwürfel auf dem Fisch verteilen.
Die Zucchinischeiben auf den Tomaten anrichten, mit Salz und Pfeffer würzen und den geriebenen
Parmesan darüber streuen. Butterflocken obenauf verteilen.
*NWPSHFIFJ[UFO#BDLPGFOCFJÙ$FUXBo.JOVUFOHBSFO
Lachs-Spinat-Auflauf
250 g Lachsfilet
Lasagne-Blätter
200 g Blattspinat
Mozzarella
½ Knoblauchzehe
&-4PKBTBVDF
25 g Butter
35 g Mehl
½ l Milch
Salz
Pfeffer
Muskat
-BDITmMFUEFS-µOHFOBDIJO4DIFJCFOTDIOFJEFONJUEFS4PKBTBVDFVOEEFSHFQSFTTUFO,OPCMBVDI[FIF
1 Stunde marinieren.
Sauce aus Mehl, Butter und Milch herstellen.
#VUUFSTDINFM[FO4QJOBU[VGHFO.JUEFSSFTUMJDIFO4PKBTBVDF1GFGGFS4BM[VOE.VTLBUBCTDINFDLFO
"CXFDITFMOE-BTBHOF#MµUUFS4QJOBUVOE-BDITJOFJOF'PSNTDIJDIUFOVOEKFXFJMTCFSKFEF4DIJDIUEJF
Sauce gießen. Den Mozzarella auf der letzten Schicht verteilen. Im vorgeheizten Backofen bei 220°C ca.
20 Minuten backen.
Mini-Pizzen
100 g Frühstücksspeck
200 g Gouda
200 g Tomaten
200 g Champignons
300 g Mehl
20 g Hefe
ca. 120 ml lauwarmes Wasser
2 Zwiebeln
2 Knoblauchzehen
6 EL Pflanzenöl
1 TL Oregano
1 Prise Zucker
1 Prise Salz
1 EL gehackte Petersilie
1 EL Pflanzenöl
Pfeffer
)FGFNJU&-8BTTFSWFSSISFOCJTTJFBVGHFM¤TUJTU3FTUMJDIFT8BTTFSEB[VÁM;VDLFSVOE4BM[CFJGHFO
Mehl untermischen und einen geschmeidigen Teig kneten. Zugedeckt 25 Minuten gehen lassen.
4QFDLJO4UDLFHFTDIµMUF;XJFCFMOJO3JOHFTDIOFJEFO5PNBUFOVOEWPSCFSFJUFUF1JM[FJO4DIFJCFO
schneiden.
8


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