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Fisch und Schalentiere • vis & zeebanket • poissons et crustacés
CURRY DE LOTTE AUX TROIS LEGUMES
TEMPS DE CUISSON : 1
HEURE
POUR 4 PERSONNES : • 800
G DE LOTTE • 300 G DE COURGETTES
• 300 G DE CAROTTES
• 300 G DE NAVETS
• 2 ÉCHALOTES • 2 DL DE VIN BLANC
• 2 DL DE FUMET DE POISSON
• 2 C.
À SOUPE DE CURRY
• 1 C. À SOUPE
D
HUILE SEL
POIVRE
L
aver la lotte, l'essuyer et la couper en 8 morceaux égaux. Couper en bâtonnets les courgettes,
les carottes et les navets. Peler ensuite les échalotes et les hacher finement.
Faire chauffer l’huile dans le Wok, th. 5. Faire rissoler les morceaux de lotte, toujours th. 5 puis les
réserver sur la grille du Wok.
Faire rissoler dans le Wok les légumes avec les échalotes hachées puis ajouter le vin blanc, le
fumet de poisson et le curry. Laisser mijoter 35 min., th. 3 ou 4 puis ajouter les morceaux de lotte.
Saler, poivrer et laisser encore mijoter 20 min., th. 3. Servir dans le Wok sans attendre.
ZEEDUIVEL-GROENTECURRY
BEREIDINGSTIJD : 1
UUR
VOOR 4
PERSONEN : • 800 G ZEEDUIVELFILET
• 300 G COURGETTE
• 300
G WORTELEN
• 300 G MEIRAAP
•2SJALOTJES
• 2 DL WITTE WIJN
• 2 DL VISBOUILLON
• 2
EL KERRIE • 1
EL OLIE ZOUT
PEPER
S
poel de visfilet schoon, dep hem droog en snij hem in 8 gelijke stukken. Maak de courgette,
wortelen en meiraap schoon en snij ze in dunne reepjes. Snipper de sjalotjes.
Verhit de olie op stand 5 in de Wok en voeg daarna de witte wijn, de bouillon en de kerrie toe. Laat
dit 35 min. sudderen op stand 3 of 4 en voeg daarna de vis weer toe. Breng het geheel op smaak
met peper en zout en laat nog eens 20 min. zacht koken op stand 3. Serveer dit gerecht direct.
CURRY-SEELACHSFILET MIT GEMÜSE
K
OCHZEIT : 1 S
TUNDE
F
ÜR 4
PERSONEN : • 800 G SEELACHSFILET • 300 G ZUCCHINI • 300 G KAROTTEN • 300 G RÜBEN
•2S
CHALOTTEN • 2 DL WEIßEN WEINES • 2 DL FISCHAROMA • 2 TL CURRY • 1 TL ÖL SALZ • PFEFFER
S
eelachsfilet waschen, abtrocknen und in acht gleichgroße Stücke schneiden. Karotten,
Rüben und Zucchini in Stücke schneiden. Schalotten säubern und fein hacken.
Das Öl im Wok auf Position 5 erhitzen und das Seelachsfilet anschließend darin braten.
Gebratenes Seelachsfilet auf das Dämpf-/Abtropfgitter legen.
Das Gemüse und die gehackten Schalotten im Wok anbraten und den Weißwein, das
Fischaroma und Curry dazu mischen. 35 Min. auf Position 3 oder 4 garen lassen und dann den
Fisch wieder beilegen. Salzen und pfeffern und nochmals zusammen 20 Min. auf Position 3
garen. Sofort servieren.
Wok 0104 16/01/04 16:40 Page 16
12


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