Poissons > Brochet de nos régions aux pommes boulangères et lard paysan.

Recette de brochet en cocotte à l'ancienne.

Ingrédients

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<p class="MsoNormal">4 pav&eacute;s de brochet de 180 gr.</p>
<p class="MsoNormal">800 gr de pommes de terre Charlotte.</p>
<p class="MsoNormal">2 gros oignons.</p>
<p class="MsoNormal">1 gousse d&rsquo;ail</p>
<p class="MsoNormal">30 cl de fond de volaille.</p>
<p class="MsoNormal">200 gr de lard paysan.</p>
<p class="MsoNormal">2 branches de thym.</p>
<p class="MsoNormal">2 feuilles de laurier.</p>
<p class="MsoNormal">Sel poivre</p>
<p class="MsoNormal">1 bouquet de persil plat.</p>

Préparation

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<p class="MsoNormal">Eplucher et laver les pommes de terre.</p>
<p class="MsoNormal">Tailler les pommes de terre en lamelles de 5 &agrave; <st1:metricconverter productid="6 mm" w:st="on">6 mm</st1:metricconverter>, puis les r&eacute;server.</p>
<p class="MsoNormal"><o:p>&nbsp;</o:p></p>
<p class="MsoNormal">Tailler le lard en petits morceaux.</p>
<p class="MsoNormal">Emincer en rondelles tr&egrave;s fines les deux oignons et presser l&rsquo;ail.</p>
<p class="MsoNormal">Pr&eacute; chauffer le four &agrave; 180&deg;</p>
<p class="MsoNormal">Faire chauffer une cocotte et y faire fondre les lardons, ajouter l&rsquo;oignon et l&rsquo;ail press&eacute;, faire suer pendant 10 minutes sans coloration.</p>
<p class="MsoNormal">Ajouter les pommes de terre dans la cocotte, le thym, le laurier, le fond de volaille, saler l&eacute;g&egrave;rement et poivrer au moulin.</p>
<p class="MsoNormal">M&eacute;langer et mettre au four &agrave; couvert 25 minutes.</p>
<p class="MsoNormal">Sortir la cocotte du four et disposer les pav&eacute;s de brochet sal&eacute;s poivr&eacute;s, remettre au four 6 &agrave; 8 minutes.</p>
<p class="MsoNormal"><o:p>&nbsp;</o:p></p>