Macaroni
Gratin de Macaroni au cabillaud
-
200g of Panzani Maccheroni
-
240ml milk
-
240ml heavy cream
-
120g of frozen cod fillets
-
400ml fish stock
-
Salt, pepper
-
1. Thaw and chop up the cod fillets.
-
2. Prepare the mixture by stirring the milk, cream and fish stock together. Season.
-
3. Lay half the pasta into the bottom of the dish, then spread the cod pieces over it and cover with the remainder of the pasta.
-
4. Pour the mixture in and bake for 30 minutes in an oven preheated to 200°C.
-
5. Let stand for 10 minutes to allow the liquid to absorb completely.
Vous aimerez aussi
Lasagnes au poulet et aux champignons
Lasagne
Cuisiner
Salade de Penne au chenklich
Penne Rigate
Cuisiner
Couscous au ragoût de crevettes, basilic et tomates
Couscous
Cuisiner
Farfalle aux champignons des bois et à l'ail
Farfalle
Cuisiner