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Gedämpfter Lachs
Für 4 Personen brauchen Sie:
600-800 g Lachsfilet (ohne Haut)
3 unbehandelte Zitronen
2 Knoblauchzehen
1 Bund Petersilie
4 Schalotten, gewürfelt
2 EL trockener Vermouth
100 ml Weißwein
150 ml Fischfond
Lachs mit Salz und Pfeffer würzen. Zitronen so schälen, dass die weiße Haut
vollständig entfernt wird und in Scheiben schneiden. Knoblauchzehen in Scheiben
schneiden, Petersilie hacken und zusammen mit den Zitronenscheiben auf dem Lachsfi-
let zerteilen. Lachsfilet auf den Einsatz legen.
40 g Butter im Bräter zerlassen und Schalotten darin glasig dünsten. Vermouth,
Weißwein und Fischfond zugeben und aufkochen.
Einsatz mit Lachsfilet in den Bräter setzen und zugedeckt im vorgeheizten Backofen
bei 200 Grad ca. 10 Minuten garen.
Lachsfilet herausnehmen und warm stellen. Fischfond etwas einkochen,
bei Bedarf binden. Nach Geschmack würzen und frische Kräuter zufügen.
Zum Lachsfilet reichen.
8


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