Ingredients
- gros sel
- 100 g d'échalotes
- 1 c. à soupe de persil frais
- 1 gousse d'ail
- 20 g d'huile d'olive
- 1 c. à café rase de piment d'Espelette
- 1 c. à café de curcuma en poudre
- 450 g de cabillaud
- 2 pincées de sel
- le zeste d'½ combava
- 100 g d'eau
- 50 g de crème
- 400 g de pâtes sèches aux œufs, type tagliolini
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