White Fish in Court-Bouillon
Basic recipe · Total time : 50 min · Prep : 30 min · Cook : 20 min · 2 servings
Allergens : Milk, Fish
Ingredients
For 2 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
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.