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Ingredients
- 2 échalotes, pelées et coupées en deux
- 2 gousses d'ail, pelées et dégermées
- 60 g de lardons fumés fins
- 20 g de beurre
- 1 c. à soupe rase de farine de blé
- 1 bâton de cannelle
- 4 clous de girofle
- 1 étoile de badiane
- 5 baies de genièvre
-
250
g de fumet de poisson maison (fumet de lotte) (voir "Conseil(s)")
or 250 g de fumet de poisson du commerce, type Ariaké ou Maggi - 250 g de vin blanc sec
-
50
g de cognac
or 50 g d'armagnac - 600 g de lotte, coupée en tranches (1,2 kg de queue de lotte)
- sel
- poivre moulu
- 100 g de crème liquide 30-40% m.g.
- quelques baies roses écrasées
- Nutrition
- per 1 portion
- Calories
- 1512 kJ / 361 kcal
- Protein
- 35 g
- Carbohydrates
- 9 g
- Fat
- 17 g
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