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ZALM
MET DILLE-ROOMSAUS
| 4 personen | 15 min. |
Automatisch programma
Doe dille, bosui, citroensap,
citroenrasp, knoook, een
1/2 theelepel zout en een
1/2 theelepel peper in een
keukenmachine. Pulseer
tot alles is jngehakt. Laat
de motor draaien en giet er
langzaam de olie bij totdat
alles goed gemengd is.
Verdeel het mengsel in twee
gelijke porties. Roer de zure
room door één van de porties
en houdt apart. Breng de zalm
op smaak met zout en peper.
Bestrijk de zalm met het
resterende dillemengsel.
Schakel de grill in. Selecteer
het visprogramma en
druk op OK. Vet de grillplaten
licht in met bakspray.
Zodra
de grill is voorverwarmd, leg je
de zalm erop en sluit je de grill.
Gril totdat de
gaarheidsindicator het
gele niveau heeft bereikt.
Serveer de zalm met de apart
gehouden roomsaus ernaast.
Wanneer je de zalm van
de grill haalt wanneer de
gaarheidsindicator geel is,
krijg je een zalmlet van
restaurantkwaliteit die van
binnen lichtrood en sappig
is. Als je de zalm liever meer
doorbakken hebt, gril dan tot
de gaarheidsindicator oranje
wordt.
  
4 zalmlets, ongeveer
125 g per stuk
  
1/4 bosje gehakte verse dille
  
1/2 gehakte bosui
  
2 eetlepels vers citroensap
  
2 theelepels jne
citroenrasp
  
1 knoookteentje, gehakt
  
Zout, peper
  
50 ml olijfolie
  
125 ml magere zure room
Voor een elegant diner kun je de zalm serveren met ges-
toomde krieltjes en gesmoorde bladgroenten, zoals snij-
biet of spinazie.
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83


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