Cabillaud sauce crémeuse au curry

Cabillaud sauce crémeuse au curry
  • Serves: 0 People
  • Prep Time: 8 min
  • Cooking: 40 min
  • Difficulty: medium
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Cabillaud sauce crémeuse au curry

Ingredients

Directions

  1. ### Preparation ###
  2. Disposer les filets de cabillaud sur une feuille d’aluminium pour en faire une papillote.
  3. Saler, saupoudrer de curry et de paprika et ajouter 2 cuillères à soupe d’eau.
  4. Couper les échalotes en fines rondelles et les mettre sur le poisson.
  5. Refermer la papillote et la mettre au four 40 minutes thermostat 7.
  6. Lorsque la papillote est cuite, récupérer le jus de cuisson et les échalotes dans un bol, ajouter la cuillère de mascarpone, mélanger.
  7. Disposer les filets de cabillaud sur les assiettes, napper de sauce crémeuse et servir immédiatement.

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Mackerel skewers



  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium

Mackerel skewers

Ingredients

Directions

  1. ### Cooking ###
  2. Thread the fillets of mackerel on wooden skewers, placing at each end a quarter of onion. Put the skewers on a dish.
  3. In a bowl emulsify the wine, oil, marjoram and lime juice. Arrange the skewers, cover and place in the refrigerator for 30 minutes. by turning them once.
  4. Peel the peppers, cut them into 4.Pelse and cut the onions in half.On the barbecue grill arrange the pieces of peppers, the half-onions skin underneath and the whole tomatoesBake until the skin turns black. Then remove the vegetables from the barbecue and set aside until they can be handled, then peel them with a sharp knife.
  5. Roughly chop the vegetables and place them in a salad bowl. Add the marjoram and the balsamic vinegar, salt, pepper and mix well.
  6. Remove the skewers from the refrigerator and place them on the barbecue grill (hot embers) about 10 to 12 minutes. turning them occasionally, all basting marinade.Serve immediately with the vegetable salad.