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Gratin de poisson aux fruits de mer
Un gratin crémeux à base de flétan et de fruits de mer surgelés, nappé d'une béchamel onctueuse et gratiné au four avec mozzarella. Idéal pour les amateurs de produits de la mer, ce plat réconfortant se prépare en une heure environ et ravira toute la famille.
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Cost Breakdown
Critical Success Points
- • Ne pas surcuire le flétan lors de la première saisie.
- • Obtenir une béchamel lisse sans grumeaux.
- • Cuisson au four jusqu'à une coloration dorée du fromage.
Safety Warnings
- • L'huile très chaude peut projeter des éclaboussures : porter des maniques.
- • Manipuler le poisson cru avec des ustensiles propres pour éviter la contamination croisée.
- • La béchamel peut bouillir rapidement : rester près du feu et fouetter constamment.
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