Une fois cuit, il aura une texture molle et friable.

Pour la sandre de Dordogne : Tailler à la machine à jambon de fines tranches de pain. Sandre du Trophée des Frères Haeberlin, une recette proposée par Jean Roc, Chef de La Casserole à Strasbourg (67). En savoir plus sur notre Les informations recueillies sont destinées à CCM Benchmark Group pour vous assurer l'envoi de votre newsletter.Elles seront également utilisées sous réserve des options souscrites, à des fins de ciblage publicitaire. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/e\/e9\/Cook-Walleye-Step-1-Version-2.jpg\/v4-460px-Cook-Walleye-Step-1-Version-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/e\/e9\/Cook-Walleye-Step-1-Version-2.jpg\/v4-728px-Cook-Walleye-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":307,"bigWidth":"728","bigHeight":"486","licensing":"

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