Ingredients
- 4 dos de cabillaud
- 250 g de mangue mûre
- 4 c. à café de crème fraîche épaisse, 30% m.g. min.
- 100 g de fromage frais
- 4 pincées de sel
- 4 pincées de poivre moulu
- 4 brins d'aneth frais
- 600 g d'eau
- 30 g d'amandes effilées
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