Manual Sharp R 879 IN (page 63 of 78) (Dutch)

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Recepten

NL-43

Frankrijk

Zeetongfilets

Filets de sole (voor 2 porties)

Totale kooktijd: ca. 12-14 minuten

Servies: ondiepe, ovale vuurvaste schaal

met deksel (ca. 26 cm lang)

Ingrediënten

400 g zeetongfilets

1 citroen, heel

2 tomaten (150 g)

1 theel. boter of margarine voor het invetten

van de schotel

1 eetl. plantaardige olie

1 eetl. peterselie, gehackt

zout & peper

4 El witte wijn (30 ml)

2 eetl. boter of margarine (20 g)

Toebereiding

1. De zeetongfilets wassen en droogbetten. Aanwezige

graten verwijderen.

2. De citroen en de tomaten in dunne schijfjes snijden.

3. De vuurvaste schaal met de boter invetten, de

visfilets erin leggen en met de plantaardige olie

besprenkelen.

4. De vis met de peterselie bestrooien, hierop de

tomatenschijfjes leggen en kruiden. Op de tomaten

de citroenschijven leggen en hierover de witte wijn

gieten.

5. Op de citroenen botervlokjes leggen, bedekken en

koken.

12-14 min. 630 W

De visfilets na het koken ca. 2 minuten laten staan.

Voor dit gerecht kunt u ook roodbaars, heilbot, harder,

schol of kabeljauw gebruiken.

Zwitzerland

Visfilet met kaassaus

Fischfilet mit Käsesauce

Totale kooktijd: ca. 23-27 minuten

Servies: schaal met deksel (inhoud 1 l)

vlakke, ovalen vuurvaste schotel

(ca. 26 cm lang)

Ingrediënten

4 visfilets (ca. 800 g) bijv. “Egli”, bot of

kabeljauw

2 eetl. citroensap

zout

1 eetl. boter of margarine

1 ui (50 g), fijngehakt

2 eetl. bloem (20 g)

100 ml witte wijn

1 theel. plantaardige olie voor het invetten

van de schotel

100 g geraspte Emmentaler kaas

2 eetl. gehackte peterselie

Toebereiding

1. De filets wassen, droogbetten en met citroensap

besprenkelen. Ongeveer 15 minuten lang laten

staan, nogmaals droogbetten en zouten.

2. De boter op de bodem van de schaal invetten. De

ui-dobbelsteentjes toevoegen en met deksel erop

stoven.

1-2 min. 900 W

3. De bloem over de uien strooien en roeren. De witte

wijn erbij gieten en mengen.

4. De vuurvaste schotel invetten en de filets erin

leggen. De saus over de filets gieten en met kaas

bestrooien. Op het lage rooster plaatsen en koken.

1. 14-16 min. 450 W

2. 8-9 min. 450 W

5. Na het einde van de kooktijd de visfilets 2 minuten

laten staan. De visfilets met gehakte peterelie

gegerneerd serveren.

Vlees, Vis en Gevogelte

R-879 [NL Recipes].qxd 7/24/07 11:25 AM Page 178

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Sharp R 879 IN Manual

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