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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced and
folded in order to obtain a booklet A5 (+/- 148.5 mm width x
210 mm height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity.
30 TEAM SC 1 - 090903
Assembly page 30/36
Fax +32 2 359 95 50
Solha à Lilloise
Ingredientes
1 cebola
50g de tiras de toucinho
4 filetes de solha com cerca de 250 g
Sal
Pimenta branca
¼ de vinho branco
50g de puré de tomate
30g de farinha
1dl de creme
1dl de leite
Salsa ou coentros
1 ramo de estragão fresco ou ½ colher das de café com estragão seco
Descasque a cebola e corte-a em fatias finas. Lave o estragão fresco em água fria, seque-o e
corte-o em pequenos pedaços. Se utilizar o estragão seco, esmague-o ligeiramente com os
dedos. Coloque a cebola, as tiras de toucinho e o estragão no recipiente de cozedura lenta.
Seque os filetes de solha, adicione sal e a pimenta branca. Ponha-os no recipiente de
cozedura lenta. Junte o vinho branco e deixe cozer tudo cerca de 3 horas na posição .
Coloque o peixe num prato previamente aquecido. Junto o puré de tomate ao caldo do
peixe que se encontra no recipiente de cozedura lenta. Junte farinha, creme e leite. Tempere
com sal e pimenta. Derrame o molho por cima do peixe e ornamente com salsa ou coentros.
30


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