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Strooi nog wat dille op de groenten. Laat de groenten met de vis ca. 30-40 minuten
garen.
Roer yoghurt, crème fraîche, citroensap en dille door elkaar, breng dit met peper en
zout op smaak en laat het de laatste 1/-15 minuten meekoken in de stoomkoker.
Laat als bijgerecht aardappels meegaren in een extra gaarinzet.
9.3. Kipfi let met tomaten/olijvensaus (2 personen)
• 2 Kipfilets
200 g Tomaten in blokjes (pot)
1/2 Teentje knoflook, fijn gesneden
• Zout
Vers gemalen peper
Fijn gesneden basilicum
20 g Pitloze olijven
1 Eetlepel olijfolie
1 Eetlepel maizena
Was de kipfilets en dep ze droog af met een stuk keukenrol.
Tomaten met knoflook, zout, vers gemalen peper, een deel van de fijn gesneden ba-
silicum, olijvenolie en de maïzena in de rijstpan (niet geperforeerde gaarinzet) doen,
alles goed doorroeren en pikant op smaak brengen.
Leg de kipfilets op de tomatensaus.
Wanneer u de filets vooraf op het fornuis aanbraadt in een pan, wordt de gaartijd in
de stoomkoker korter.
In de stoomkoker 6-8 minuten garen, afhankelijk van de dikte van het vlees. Drie mi-
nuten voor het gaareinde de olijven toevoegen.
Breng het vlees met zout en vers gemalen peper op smaak, voordat u het serveert.
Als bijlagen kunt u aardappels, noedels en groenten in de gaarinzetten met inle-
grooster meegaren.
20


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