Ingredients
- 60 g d'emmental
- 800 g d'eau
- 350 g de blancs de poireau
- 800 g de cabillaud
- 7 pincées de sel
- 7 pincées de poivre moulu
- 250 g de pâtes sèches, type macaroni
- 8 g de gros sel
- 100 g de crème liquide 30-40% m.g.
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