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2. Plaats het bovenste rek in de glazen ovenschaal. Stel de oven in op
205˚C. Smeer de scampi’s in met het botermengsel en leg ze rechtstreeks op
het rooster.
3. Gril de scampi’s gedurende 10 tot 12 minuten.
Warm serveren op een bedje citroenrijst.
Volledige zalm
Goed voor 6 porties
Bereidingstijd: 15 minuten per 450 gram
Een volledige vis pocheren of bakken is een hele opdracht met een
conventionele oven. Maar met de Comfortcook combi halogeen oven is dat in
een handomdraai klaar.
- Hele zalm van 1.8 tot 2.25 kg, zonder kop
- schijfjes citroen
- boter
- dille
1. Plaats de vis rechtopstaand op het onderste rooster met de buikflappen
gespreid. Maak langs de ruggengraat een insnijding van 2.5 cm en vul met
boter. Snijd de citroenschijfjes in twee en breng ze in de gleuf met de boter.
2. Laat gedurende 15 minuten per 450 gram koken bij 205˚C of tot de
binnentemperatuur 65˚C bedraagt.
3. Laat enkele spatels onder de vis glijden en breng hem voorzichtig over
naar de dienplaat. Haal het vel van de vis af en serveer zonder saus of met
Hollandse saus.
Krieltjes met rozemarijn
Goed voor 6 porties
Bereidingstijd: 45 minuten
- 900 gram krieltjes, gewassen
- 2 eetlepels boter of margarine
- 2 eetlepels groenteolie
- 1 koffielepel geraspte sinaasappelschil
- 2 teentjes knoflook, gepeld en versnipperd
- zout en zwarte peper naar smaak
- 2 koffielepels versnipperde verse rozemarijn of
½ koffielepel gedroogde rozemarijn
10


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