Sea bream and Jerusalem artichoke
Give your loved ones the gift of comfort by quickly and easily making a delicious savoury clafoutis with sea bream, Jerusalem artichokes, parsnips and chestnuts: a tasty and convivial dish that's all smooth and sweet!
6
people
5 min
preparation time
15 min
cooking time
All ingredients
1 tin of 380 g la belle-iloise sea bream, Jerusalem artichoke and buckwheat soup
3 eggs
2 teaspoons potato starch (approx. 15 g)
30 g grated emmental
Salt
New Design
Let's get started
Total time
20 min
Preparation
5 min
Cooking
15 min
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Step 1Preheat the oven to 210°C (gas mark 7).
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Step 2Mix the eggs, potato starch and salt until smooth, then add the soup and mix again.
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Step 3Divide between 6 individual gratin dishes.
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Step 4Sprinkle with grated cheese.
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Step 5Bake in a hot oven for 15 minutes.
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Step 6Serve with a green salad for a main course.
Tips
For a gourmet touch, place some chopped cooked mushrooms or chestnuts in the bottom of the dish.
You can also add a few turns of freshly ground Szechuan pepper to the mixture before cooking.
Can be baked in advance and reheated in the oven at 120°C.
Other ideas
to capsize your taste buds
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