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Brandade de morue à la façon Etchebest
Une brandade de morue crémeuse et parfumée, préparée avec du cabillaud frais, des pommes de terre, de l'ail, des herbes fraîches et une touche de piment d'Espelette. Facile, économique et pleine de caractère, idéale pour un repas convivial.
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Cost Breakdown
Critical Success Points
- • Dessalage de la morue (si utilisée)
- • Pocher le poisson à feu doux sans ébullition
- • Ne pas trop réduire les pommes de terre en purée
- • Gratiner rapidement sous le grill pour obtenir une croûte dorée
Safety Warnings
- • Manipuler le bouillon chaud avec précaution pour éviter les brûlures.
- • L'huile d'olive chaude peut éclabousser ; garder le feu doux lors de la cuisson de l'ail.
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