Gratin d'artichaut au cabillaud

Gratin d'artichaut au cabillaud
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Preparation time : 5min
Difficulty :
Cooking time : 5min
Artichoke and cod gratin recipe

Ingredients

  • 1 jar of Artichoke Cream with Pastis
  • 1 fillet of cod weighing approximately 150g
  • 1 ½ teaspoon olive oil
  • 1 teaspoon of fine breadcrumbs

Recipe

Bring 30cl of milk to the boil in a saucepan: at the first boil, add the cod fillet then stop cooking after 1 minute, and leave the fillet in the milk saucepan for another minute off the heat.

In a dish, crumble the cod and mix it with a drizzle of olive oil, then place the mixture in the bottom of 2 ramekins.

Cover with a generous layer of Jean Martin artichoke cream, breadcrumbs and a drizzle of olive oil.

Place on the grill and brown for 3 minutes.

JEAN MARTIN PRODUCTS TO MAKE THIS RECIPE :

  • Marseille Pastis Sauce

    3.90 €
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