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Weense visfilet
Totale bereidingstijd: 60–70 minuten
voor 4 porties
Ingrediënten
600 g zalmfilet
sap van 1 citroen
125 g crème fraîche
50 g ingelegde augurken
10 g kappertjes
30 g doorregen spek
1 eetlepel mosterd
1 theelepel Parmezaanse kaas, geraspt
Accessoires
ovenschaal ca. 20 x 20 cm
Bereiding
Reinig de filets en dep ze weer droog.
Besprenkel de filets met citroensap.
Leg één visfilet in de ingevette oven‐
schaal en bestrijk de filet met de helft
van de crème fraîche.
Spoel de augurken en de kappertjes
met water af. Snijd het spek en de au‐
gurken klein en meng dit met de gehak‐
te kappertjes.
Beleg een visfilet met een derde van het
augurkenmengsel. Leg een tweede vis‐
filet erop. Bestrijk deze met mosterd en
beleg ook deze filet met een derde van
het augurkenmengsel.
Leg de laatste visfilet erop. Bestrijk de
filet met de resterende crème fraîche en
met de resterende hoeveelheid van het
augurkenmengsel. Strooi de Parme‐
zaanse kaas erover en bereid het ge‐
recht.
Aanbevolen instelling
Ovenfunctie: Profi
Temperatuur: 160-170 °C
Opwarmfase: snel
Niveau: 2 [1] (1)
Aantal/soort stoominjectie(s):
2 stoomstoten/Tijdgestuurd
Waterhoeveelheid: zie display
1e stoominjectie: uitvoeren na 5 minu‐
ten
2e stoominjectie: uitvoeren na 15 minu‐
ten
Bereidingstijd: 30-35 minuten
108


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