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NL 60
Kabeljauwfi let met kruiden-knofl ookkorstje
Ingrediënten:
ca. 100 g kabeljauwfi let
1 – 2 eiwitten
1 teentje knofl ook
ca. 1 el gehakte basilicum
ca. 1 tl paprikapoeder
naar wens zeezout, peper
ca. ½ kopje paneermeel of broodkruim om te paneren
Voorbereiding:
1. Knofl ook pellen en met een knofl ookpers uitpersen.
2. Knofl ook, overige kruiden en paneermeel (resp. het broodkruim) in een kom vermen-
gen.
3. Eiwit scheiden en in een aparte kom doen.
4. De kabeljauwfi let in eiwit dopen en vervolgens in het kruiden-knofl ook-paneermeel
wentelen.
5. De gaartemperatuur instellen op ca. 200 °C.
6. De timer instellen op ca. 10 minuten.
7. De kabeljauw keren.
8. De timer instellen op nogmaals 5 – 8 minuten.
Courgettesticks
Ingrediënten:
1 courgette
2 eieren
½ kopje bloem om te paneren
½ kopje paneermeel of broodkruim om te paneren
Voorbereiding:
1. De courgette in kleine sticks snijden.
2. De eieren klutsen.
3. Doe de eieren, de bloem en het paneermeel (resp. de broodkruim) in afzonderlijke
schaaltjes.
4. De courgettesticks eerst in de bloem wentelen, vervolgens in het eiwit dopen en in
het paneermeel wentelen.
5. De gaartemperatuur instellen op ca. 200 °C.
6. De timer instellen op ca. 12 – 17 minuten. De gaartijd eventueel verlengen of verkor-
ten, afhankelijk of de groente knapperig of zacht moet worden.
60


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