Ingredients Edit

Directions Edit

  1. Poach the fish filets in a broth consisting of the spring onions, 1 onion, 1 Maggi stock cube, 1 slice of lemon, pepper, when cooked, remove the fish and strain the broth, use this broth for making a Foto Bread with the Bonfoutou, open the bread and introduce the fish, close the bread firmly,.
  2. Make decorations with a knife blade, sprinkle the tops with butter and bread crumbs, place in the oven for 15 minutes, thermostat 8/9, to bake the tops au gratin, serve with a sauce of your choice (tomato, eggplant, etc.).

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