Potée bretonne

 


Sweat 2 onions in the pan, same for smoked bacon, add charlotte or samba, peeled, washed, in large cubes, thyme, bay leaf, slices of a carrot and cover with broth made from fish stock, add large pieces of white fish and simmer for 10 to 15 minutes.

 Rectify seasoning.

1) serve the broth on a slice of toasted country bread,

2) Rest of the pot as main course.

Leftovers for the next day: crushed together, mix in the salad bowl with your hands, so as not to crush the potatoes any more, to make patties 2 to 3 cm thick, turn them over in a plate of beaten egg then in breadcrumbs and grill in the pan. Serve with salad and pepper sauce.




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