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Fruits de la mer - Schaal- en schelpdieren
48
Ingrédients : 1 sachet d’algues kombu ou izikis, 2 homards,
1 poireau, 2 carottes, 1 brocoli, 4 cuillères à soupe de Brandy,
1,5 dl de crème liquide, 1 jus de citron, sel, poivre.
HOMARD ET LÉGUMES À LA VAPEUR
Cuisson : 15 à 18 min.
4 Pers.
Préparation : 40 min.
Faire tremper les algues 15 min. à l’eau froide. Détailler les carottes et
le poireau en fins bâtonnets. Séparer les brocolis en fleurettes. Déclip-
ser une grille et mettre les 2 bols l’un sur l’autre. Disposer les algues
dans le bol, poser les homards et les légumes et faire cuire 15 à 18 min.
à la vapeur. Fendre les homards en deux. Retirer le corail du coffre, le
mettre dans le bol du mixer avec le Brandy, la crème, le jus de citron,
sel, poivre. Mixer pour obtenir une sauce lisse. Dresser les demi
homards avec les légumes. Servir avec la sauce.
Valeur énergétique moyenne pour une part : 280 kcal. - 1180 kJ
Ingrediënten : 1 zakje kombu of izikis algen, 2 kreeften, 1 prei-
stengel, 2 kleine winterpenen, 1 broccoli, 4 eetlepels cognac,
1,5 dl vloeibare room, sap van 1 citroen, zout, peper.
GESTOOMDE KREEFT MET GROENTEN
Kooktijd : 15-18 min.
4 pers.
Bereiding : 40 min.
De algen 15 min. in koud water laten weken. De wortels en prei
schoonmaken en in dunne staafjes snijden. De broccoli wassen en in
roosjes verdelen. De bodem van 1 stoomschaal verwijderen en de
beide schalen op elkaar zetten. De algen op de bodem van de onder-
ste schaal leggen, de kreeften en de groenten erover verdelen en het
geheel in 15 tot 18 min. gaarstomen. De kreeften in tweeën snijden en
het droogkorrelige koraal uit het compartiment lepelen. Het koraal
samen met de cognac, de room, het citroensap, zout en peper in een
kom doen. Met een mixer tot een gladde saus mengen. De halve kreef-
ten en de groenten over borden verdelen en er de saus bij serveren.
Gemiddelde voedingswaarde per portie: 280 kcal. - 1180 kJ
5049748-LR STEAM 700 FRA-HOL #1 20/04/01 11:57 Page 48
48


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