Ingredients
- 100 g de beurre
- ½ gousse d'ail
- 50 g de chapelure
- 30 g de noisettes en poudre
- 3 pincées de piment d'Espelette
- 1 gousse d'ail
- 30 g de beurre demi-sel
- 500 g de cèpes frais
- 180 g de fond de veau blanc
- 325 g de crème liquide, 30% m.g. min.
- 1 filet filet de merlu
- 100 g de gros sel
- le zeste d'un citron jaune
- 2 branches de thym frais
- 400 g d'eau
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