Ingredients
- 1 pistil de safran
- 200 g de crème épaisse, 5-15% m.g.
- 400 g d'eau
- 400 g de poireaux
- 600 g de filets de lotte, sans peau et sans arêtes
- 3 pincées de sel
- 3 pincées de poivre moulu
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