Croque à l'epoisse de Laurent Mariotte

Ingredients

• •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. 1.Cut eight thick slices (1.5 cm) in a country bread.
2. 2.Rinse the spinach shoots.
3. 3.Tarnish each inner side with a thin layer of mustard. Garnish generously with a spoon, white ham and spinach shoots.
4. 4.Finish with a slice of bread and press.
5. 5.Melt the butter. With a brush, generously coat the outsides of the slices of bread.
6. 6.Dorm the croques in a non-stick pan, 3 minutes on each side over low heat.
7. 7.Slice each croque in half in thickness and taste immediately.