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Forel en groentes gekookt in een Römertopf
Voor 2 personen
2 forel, klaar om te koken
Sap van ½ citroen
Zout
Versgemalen witte peper
200 g wortelen
250 g prei
250 g aardappelen
1 laurierblad
50 ml witte wijn
1 eetlepel amandelschaafsel
Voorbereiding
Maak de Römertopf vochtig met water. Was de forel goed onder stromend water en dep hem
droog. Sprenkel citroensap op de binnenkant en de buitenkant van de vis en breng hem op smaak
met peper en zout. Schil de wortelen en halveer ze in de lengte. Schil de preien, halveer ze in de
lengte en was ze goed. Snij de wortelen en de preien in ongeveer 5 cm grote stukken en snij ze
met snijhulpstuk 2. Was de aardappelen, schil ze en snij ze in vingerbrede stukken. Snij deze ook in
blokjes (snijhulpstuk 3). Doe de groentes in de Römertopf, voeg wat zout toe en leg het laurierblad
er bovenop. Leg de forel op het bedje van groente. Giet de wijn over de vis. Strooi amandelschaafsel
er bovenop. Doe het deksel op de Römertopf en plaats het geheel in de koude oven. Kook het voor
50 minuten op 180 graden. Breng dan de groentes op smaak, snij de forel in portie grote stukken op
de groentes en serveer.
Tip
Voor een enigszins meer pittige versie, breng de binnenkant van de forel op smaak met 1-2 eetle-
pels citroenschil, reepjes rode peper, knoflook en gemalen peper alvorens het te koken.
Etenswaren voorbereiding & receptenboek
Hoofdgerechten
34


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