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Gevulde zalmforel
Totale bereidingstijd: 70-80 minuten
4 porties
Ingrediënten
2 zalmforellen (à 600-700 g)
sap van 1 citroen
zout
2 sjalotten
2 knoflookteentjes
50 g kleine kappertjes
1 eidooier
2 eetlepels olijfolie
2 sneetjes toast
chilipoeder
peper, vers gemalen
Bereiding
Reinig de zalmforellen. Dep de vissen
weer droog en besprenkel ze met ci-
troensap. Bestrooi ze van binnen en
buiten met zout.
Pel de sjalotten en de knoflook en hak
ze klein. Snijd de toast in blokjes. Meng
de kappertjes, de eidooier, de sjalotten,
de knoflook, de olie en het brood.
Breng het geheel op smaak met zout,
peper en chilipoeder.
Vul de forellen met deze massa en sluit
de openingen met kleine houten spie
-
sen.
Leg de vissen op een universele bak
-
plaat en bereid ze in de oven.
Instellingen
Ovenfunctie Professional d
Aantal/soort
stoominjectie(s)
2
Temperatuur 160–180 °C
Waterhoeveelheid ca. 200 ml
Niveau 1
1e stoominjectie 10 minuten na de
start van de berei
-
ding
2e stoominjectie 10 minuten later
Bereidingstijd 30–40 minuten
Recepten
146
146


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