- 100 g of bonfoutou
- 4 – 5 fish filets (preferably sole)
- 1 onion
- 20 g of butter
- 2 spring onions
- 2 Maggi stock cubes
- 1 slice of lemon
- salt (if needed)
- 500 ml of water
- 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,.
- 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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