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AUTOMATISCHE KOOKTABEL
RECEPTEN VOOR GEBALANCEERDE MENU’S (St-41 en St-42) VAN STOOM MENU’S
Zalmfilets met broccoliroosjes (St-41)
[Voorbereiding]
1. Bestrooi de diepvries visfilets met citroensap en peper en doe ze in de stoomschaal op de glazen schaal. Zet
de schalen in de onderste positie (positie 2).
2. Doe de broccoliroosjes in de tweede stoomschaal. Zet de stoomschaal in de bovenste positie (positie 3) en
kook samen met STOOM MENU’S
St-41.
[Gerei] 2 Stoomschalen, Glazen schaal
Ingrediënten 1 portie 2 porties 3 porties 4 porties
Diepvries zalmfilets 125 g (1 stuk) 250 g (2 stuks) 375 g (3 stuks) 500 g (4 stuks)
Citroensap, peper
Broccoliroosjes 100 g 200g 300 g 400g
Romige visfilet met een groentemix en couscous (St-41 en druk op de MEER
-toets)
Ingrediënten 1 portie 2 porties 3 porties 4 porties
Visfilets (roze vis of kabeljauw), in
blokjes
125 g (1 stuk) 250 g (2 stuks) 375 g (3 stuks) 500 g (4 stuks)
Citroensap, zout, peper
Prei, gesneden 50 g 100 g 150 g 200 g
Kerstomaten 50 g 100 g 150 g 200 g
Créme fraîche 25 g 50 g 75 g 100 g
Couscous 62,5 g 125 g 187,5 g 250 g
Koude groentebouillon 125 ml 250 ml 375 ml 500 ml
[Gerei] 2 Stoomschalen
Pyrex quiche flanschaal (27 cm diameter), platte ronde Pyrex schaal (22 cm diameter) voor 4 porties
(Pas het serviesgoed aan voor de andere porties)
[Voorbereiding]
1. Doe de vis in de quicheschaal. Bestrooi de vis met citroensap en kruid met zout en peper. Voeg de groente
toe en roer goed.
2. Doe de quicheschaal in de stoomschaal op de glazen schaal en zet ze in de laagste positie (positie 2).
3. Doe de couscous in de platte ronde Pyrex schaal. Giet de groentebouillon over de couscous. Zet de schaal
in de tweede stoomschaal op in de bovenste positie (positie 3) een kook samen met STOOM MENU’S
St-41 door op de MEER -toets te drukken.
4. Roer de couscous meteen na het koken en doe de crème fraîche bij de vis met groentemix. Breng op smaak
met zout en vers gemalen peper.
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