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01. Préchauffez le four à 240°C (th.8).
02. Pelez les pommes de terre. Emincez-les dans la midi cuve munie du disque
éminceur 2 mm.
03. Versez-les dans une casserole d’eau bouillante. Ramenez à ébullition pendant
2 minutes.
04. Au même moment, faites cuire les épinards pendant 1 minute dans une passoire
au dessus de la casserole. Egouttez-les. Réservez.
05. Dans la mini cuve, hachez les oignons, les carottes et le persil.
06. Faites-les revenir dans une poêle avec un peu d’huile d’olive pendant 5 minutes.
07. Retirez du feu. Ajoutez la moitié du parmesan, le jus de citron et la moutarde. Réservez.
08. Mixez à l’aide du couteau métal les épinards, le poisson, les œufs crus et la
crème fraîche.
09. Dans un grand plat, alternez une couche d’émincés de pommes de terre, une
couche du mélange poisson-épinard puis une couche du mélange oignon-carotte.
10. Ajoutez entre chaque couche un peu d’huile d’olive et du poivre. Ajoutez le reste
de parmesan sur le dessus du gratin.
11. Mettez au four jusqu’à ce que le dessus soit doré.
Astuce du chef : Vous pouvez remplacer le haddock par du cabillaud.
Gratin de poisson
NOMBRE DE PERSONNES
2 4-6 6-8 8 et +
ROBOT
3200 3200 4200
5200/Patissier
PRÉPARATION
30 min 30 min 30 min 30 min
CUISSON
25 min 25 min 25 min 25 min
MATÉRIEL
plat à gratin
Filets de haddock
150 g 300 g 450 g 600 g
Crème fraîche liquide
40 ml 75 ml 100 ml 150 ml
Parmesan
70 g 100 g 150 g 200 g
Epinards frais
150 g 300 g 450 g 600 g
Pommes de terre
35810
Œufs
1234
Oignons
1122
Carottes
1122
Citrons
1122
Moutarde
1 c.s. 1 c.s. 2 c.s. 2 c.s.
Poignées de persil
1 122
Huile d’olive
87POISSONS
E2
88


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