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INGREDIENTS |
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- 1kg net fish cod
- 1kg of potatoes
- 2 cheese cow who laughs
- 20g dried black mushrooms
- 1 small bunch parsley, chopped
- 1 small bunch of cilantro and parsley, chopped
- 100g grated Gruyere
- 1/2cuillerée coffee cumin
- 1/2cuillerée coffee ginger
- 1/4cuillerée coffee hot pepper
- 1 pinch of saffron
- Butter
- Salt
Béchamel sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 / 2 l of milk
- 1 pinch of nutmeg
- 1 tablespoon chopped parsley
- Salt and pepper |
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| PREPARATION |
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| TIME OF PREPARATION : 60 mn |
- To prepare the béchamel sauce, melt butter in a saucepan anti-adherent over low heat, sprinkle flour, stirring with a wooden spoon, add the milk gradually while continuing to stir, season with salt, pepper and nutmeg, sprinkle with chopped parsley, cook continuing to stir constantly until a thick sauce.
- Soak the black mushrooms in hot water for 20 minutes, drain and cut them into small pieces, make them return in a buttered skillet for 4 minutes.
- Set the cod fillets in a pan of water, making them poach for 5 minutes, drain them, move them to the mill vegetables.
- Put in a bowl of mashed fish, chunks of black mushrooms, cilantro and parsley chopped ginger, 1 / 2 teaspoon pepper, hot pepper, salt, mix well.
- To this mixture balls the size of mandarin.
- Wash well potatoes and put them in a large pot of lightly salted water, making them cook for 20 minutes, once cooked, remove the skin and pass them to the mill vegetables.
- Put in a bowl of mashed potatoes, chopped parsley, 1 / 2 teaspoon pepper, saffron, cumin, cheese, salt, mix well.
- To this mixture balls the size of mandarin.
- Butter a gratin dish and have a line of balls potatoes and a line of fish balls, pour over the béchamel sauce and sprinkle with grated Gruyere.
- Cook in a hot oven for 15 minutes until cheese is golden.
- Serve immediately.
Posted by femmezoom
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