White Fish in Court-Bouillon
- Total time
- 50 min
- servings
- 2 servings
- Dish type
- Basic recipe
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Contains milkContains fishPescatarianPork-freeAlcohol-freeGluten-freeKosher : to verifyHalal : to verify
Prep
30 min
Cook
20 min
Total time
50 min
Ingredients
Ingredients
servings
- 2 2 white fish (conger eel, hake)
- 4 4 potatoes
- court-bouillon (1 leek, 1 onion, 2 carrots, garlic, bouquet garni, salt, pepper in 3 liters of water)
- thick crème fraîche, 20 cl
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Method
- 1
Cook the fish for 10 min in the court-bouillon.
- 2
Once peeled, cook the potatoes in water for 20 min.
- 3
Heat the cream with the pepper and salt.
- 4
Arrange the fish and the drained potatoes on a dish. Coat with the cream.
Source : marmiton
Reviews
Reviews
★★★★★
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