Croque à l'epoisse de Laurent Mariotte
- Total time
- 22 min
- Dish type
- Other
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Contains glutenContains milkContains mustardAlcohol-free
Prep
10 min
Cook
12 min
Total time
22 min
Ingredients
Ingredients
servings
- 4 c. à café 4 teaspoons of Dijon mustard
- 8 tranche 8 slices of white ham in ragwood
- 1 1 country breads with a dense crumb
- 250 g 250 g of fish
- 100 100 spinach shoots
- 100 100 butter
Method
- 1
Cut eight thick slices (1.5 cm) in a country bread.
- 2
Rinse the spinach shoots.
- 3
Tarnish each inner side with a thin layer of mustard. Garnish generously with a spoon, white ham and spinach shoots.
- 4
Finish with a slice of bread and press.
- 5
Melt the butter. With a brush, generously coat the outsides of the slices of bread.
- 6
Dorm the croques in a non-stick pan, 3 minutes on each side over low heat.
- 7
Slice each croque in half in thickness and taste immediately.
Source : marmiton
Reviews
Reviews
★★★★★
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