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.
You might also like
Halloumi à l'osmaliyeh, sauce tomate, herbes aromatiques et penne au pesto
Penne Rigate
Make recipe
Gratin de Macaroni aux courgettes et piment d'Espelette
Macaroni
Make recipe
Couscous aux petits pois et poissons panés
Couscous
Make recipe