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peper en zout toe naar smaak. Als de kalkoen tegen de randen van de oven
komt moet u hem na 1 uur omdraaien. Als de kalkoen te bruin wordt, moet u
hem bedekken met folie, die u met tandenstokers of kleine spiesjes vastzet.
Vis in een zakje
Goed voor 4 tot 6 porties
Bereidingstijd: 15 minuten
- 700 gram visfilets: bot tilapia, meerval of rode snapper
- 1 kleine ui, in schijfjes
- 1 koffielepel vers geraspte gember of ½ koffielepel gemalen gember
- 1 middelgrote rode paprika, in schijfjes
- 6 champignons, in schijfjes
- het sap van ½ citroen
- 2 eetlepels terriyaki-saus
- 1 eetlepel pindaolie
1. Leg 2 vellen stevige aluminiumfolie van 35x30 cm op een plat oppervlak.
Leg de helft van de uien, gember, rode paprika en champignons in het
midden van elk vel. Leg bovenop elk hoopje groenten de helft van de
visfilets. Besprenkel elke visfilet met het groentemengsel, het citroensap, de
terriyaki-saus en de olie.
2. Breng de uiteinden van de folie samen, vouw de randen om, om te sluiten.
Vouw ook de korte zijden naar boven en sluit mooi af.
3. Plaats het metalen rooster in de ovenschaal. Stel de temperatuur in op
180˚C. Plaats beide foliepakketjes naast elkaar, rechtstreeks op het rooster
en laat 15 minuten bakken. Vouw de pakketjes voorzichtig open.
Serveer de vis met de groenten en de bouillon.
BBQ-scampi’s
Goed voor 4 porties
Marineren: 1 uur
Bereidingstijd: 10 tot 15 minuten
- 700 gram juboscampi’s
Marinade:
- 1 kleine ui, gepeld en versnipperd
- 1 koffielepel sesamolie
- 2 eetlepels witte wijn
- 2 eetlepels citroensap
- 1 teentje knoflook, gepeld en versnipperd
- 3 eetlepels hoisinsaus
8


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