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Brandade de morue à la provençale
Une brandade de morue crémeuse et réconfortante, préparée avec du cabillaud séché dessalé, des pommes de terre, de l'ail, de l'huile d'olive et de la crème, gratinée au four avec une fine couche de chapelure. Idéale pour un repas familial chaleureux.
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Cost Breakdown
Critical Success Points
- • Dessalage complet du cabillaud (36 h avec changements d'eau).
- • Cuisson du poisson et des pommes de terre jusqu'à tendreté.
- • Faire revenir l'ail sans le brûler.
- • Gratiner jusqu'à obtenir une croûte dorée.
Safety Warnings
- • Manipuler le poisson cru avec des ustensiles propres pour éviter la contamination.
- • Faire attention à l'huile chaude lors du sauté de l'ail.
- • Utiliser des gants de cuisine ou un manique pour sortir le plat du four.
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