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1. Das Gemüse waschen. Die Zucchini, die Möhren und die weißen Rüben schälen.
2. Mithilfe der Julienne-Scheibe oder der 4-mm-Raspelscheibe die Zucchini, die
Möhren und die weißen Rüben getrennt raspeln. Dazu das Gemüse waagerecht
in den Einfüllschacht einführen.
3. Die Raspelscheibe durch die 2-mm-Schneidscheibe ersetzen. Die Paprikaschoten
und die Zitrone in Scheiben schneiden.
4. Das Gemüse mit etwas Olivenöl 5 Min. in der Pfanne anbraten und abschmecken.
5. Die Gemüsescheiben auf Backpapier legen und jeweils ein Filet darauflegen. Mit
etwas Weißwein abschmecken und mit Dill sowie Zitronenscheiben abdecken.
6. Abschmecken.
7. Das Backpapier wie Bonbonpapier schließen und mit Küchenbindfaden
zubinden.
8. Im Ofen bei 180° (Stufe 6) 20-25 Min. garen. Die Garzeit der Größe der Filets
und der Gemüsestücke anpassen.
9. Das Papier kurz vor dem Servieren öffnen.
Tipp vom Küchenchef: Das Gericht lässt sich ebenfalls mit Lachs, Seebarsch
usw. zubereiten.
Seehecht en papillote
auf Gemüsestreifen
ANZAHL DER PERSONEN
2 4-6 6-8 8 et +
KÜCHENMASCHINE
3200 3200 4200 5200/Pâtissier
VORBEREITUNGSZEIT
30 min 30 min 35 min 35 min
GARZEIT
25 min 25 min 25 min 25 min
AUSRÜSTUNG
Küchenbindfaden, Backpapier
Seelachsfilets
2468
Zucchini
1234
Möhren
2356
Speiserüben
2356
Rote Paprika
1234
Weißwein
60 ml 100 ml 150 ml 200 ml
Zitrone
1111
Dill (Zweige)
2468
Olivenöl, Salz und Pfeffer
R4
E2
52
GESCHIRR
54


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