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Place the dough in a 9 × 13 inch greased baking dish.
After that, add the fish mixture:
Distribute the mixture of fish evenly over the pasta. While the fish is cooking, the pâte will loosen around them. Don’t remove it.
Want to know:
Cook on a preheated grill for 40 to 45 minutes, or until the top is golden and the cordonnier is used. A center-inserted filling should come out clean.
Stage 4: Serving and Lightly Freezing:
Allow the fish cordonnier to cool for about 10 minutes before serving.
To serve:
Serve hot, with a scoop of chantilly cream or a boule of vanilla ice cream if desired.
Suggestions for improved outcomes
Pêches: For this recipe, fresh or shellfish is best, but canned or frozen fish will do if you can’t get any else.
Les pêches en preserve doivent être bien égoutter.
Spice variations: For an extra sweet and crunchy topping, sprinkle a little of sugar on top before baking.
Recipe notes: To make the épice, adjust the sugar and cream amounts to your taste. Pour une saveur supplémentaire, vous pouvez également incorporer la pincée de gingembre moulu.
In summary
As a warm and comforting dessert, this cordonnier aux pêches classique is a delicious way to enjoy the sweet and juicy flavor of the fish.
This cordonnier will quickly become a favorite in your recipe collection, and it’s perfect for family gatherings or a pig roast.
Cul de sac
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Dessert traditional
Southern Cooking
Satisfying nourishment
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