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Sausen bij gestoomde vis
Het bovengenoemde visrecept is slechts een suggestie uit het rijk van Neptunus. Gestoomde vis
kan met fijne sauzen steeds anders worden geserveerd. Naast de in de handel verkrijgbare kant-en-
klare sauzen kan men veel sauzen snel en vers toebereiden. De volgende recepten zijn gebaseerd
op een lichte basissaus. Bereid deze sauzen a.u.b. in een pan op het fornuis, in geen geval in de
stoomgaarder.
Lichte basissaus
30 g boter (2 EL), 30 g meel (2 EL), 125 ml groentebouillon, 125 ml melk, zout, peper, muskaat
Boter in een kleine pan op het fornuis laten smelten, meel toevoegen een door elkaar roeren. Hitte
reduceren. Geleidelijk constant roerend met koude bouillon en koude melk opgieten, 3 minuten laten
koken. Op smaak brengen met zout, peper en muskaat.
Citroensaus
Een lichte saus toebereiden en op smaak brengen met 2 EL citroensap en evtl. 1 theelepel fijn
geraspte citroenschil.
Currysaus
Een lichte saus toebereiden, hierbij echter de melk vervangen door kokosmelk en 1 EL currypoeder
en 2 EL ananassap toevoegen.
Wijnsaus
Een lichte saus toebereiden, hierbij echter de melk vervangen door droge witte wijn.
Copyright UNOLD AG | www.unold.de
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