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Savooikool-zalmgratin
Totale bereidingstijd: 75–85 minuten
voor 4 porties
Ingrediënten
600 g zalmfilet
1 kleine savooikool (ca. 600 g)
20 g boter, zacht
500 g aardappelen
peper
zout
300 g crème fraîche met kruiden
2-3 theelepels mierikswortel
80 g bergkaas, geraspt
80 g witbrood
Accessoires
pan
ovenschaal ca. 20 x 30 cm
Bereiding
Bereid de savooiekool voor. Snijd de
kool in vier stukken. Verwijder de
stronk. Snijd de kool in reepjes. Verhit
de boter in de pan en voeg de kool toe.
Bruineer de kool in ca. 15 minuten (af
en toe omscheppen).
Schil de aardappelen. Snijd de aardap‐
pelen in schijfjes en laat ze 5 minuten
koken.
Reinig de zalm. Dep de vis droog en
snijd deze in ca. 2 cm brede reepjes.
Kruid de vis met peper en zout. Meng
de crème fraîche, de mierikswortel en
de kaas.
Meng de kool en de aardappelen. Doe
het mengsel in de ovenschaal en ver‐
deel de zalmreepjes erover. Snijd het
witbrood in blokjes en meng deze met
de crème fraîche. Verdeel het brood-
kaasmengsel over de ovenschaal en
bereid het gerecht.
Aanbevolen instelling
Ovenfunctie: Profi
Temperatuur: 160-170 °C
Opwarmfase: snel
Niveau: 2 [1] (1)
Aantal/soort stoominjectie(s):
3 stoomstoten/Tijdgestuurd
Waterhoeveelheid: zie display
1e stoominjectie: uitvoeren na 5 minu‐
ten
2e stoominjectie: uitvoeren na 15 minu‐
ten
3e stoominjectie: uitvoeren na 25 minu‐
ten
Bereidingstijd: 30-40 minuten
116


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