100 g of BONFOUTOU
4-5 fish filets (preferably sole)
1 onion
20 g of butter
pepper
2 spring onions
2 MAGGI stock cubes
1 slice of lemon
salt (if needed)
500 cl 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...).
Suggestion: Try placing the foto bread on a bed of tomato sauce
before being put in the oven.
Serves 4.
preparation time : 35 minutes
country : Ivory Coast
course : main dish