Fish Cassolettes in laminated

Fish 568
Fish Cassolettes in laminated
  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 35 min
  • Difficulty: medium
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Fish Cassolettes in laminated

Ingredients

Directions

  1. ### Cooking ###
  2. Preparation:
  3. Preheat your oven th.6 (180 ° C).
  4. Wash, peel and slice the carrots. Steam them for 15 minutes.
  5. Squeeze the lemon.
  6. Wash and cut into pieces zucchini and tomatoes.
  7. Cut the grenadier fillets into small pieces.
  8. In cassolettes divide tomatoes, zucchini, cooked carrots and pomegranate pieces equally.
  9. Pour on each cassolette, a little lemon juice and put a sprig of thyme and a half of bay leaf.
  10. Use a cassolette to cut 4 rounds of dough, a little bigger for the edges. Prick them with a fork and place one on each dish and close tightly.
  11. Brush with beaten egg yolk.
  12. Bake for 20 minutes.
  13. Serve with rice or fresh pasta.
  14. Tip:
  15. You can vary your cassolettes with pieces of meat, various fish and other vegetables.
  16. The good agreement: an entre-deux-mers (white, Bordelais)

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  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium

Andouillette with white wine and mustard sauce

Ingredients

Directions

  1. ### Preparation ###
  2. Peel and chop the onion and shallots.
  3. Lightly brown the chopped onion and shallot in a little olive oil. Add the andouillettes and fry them.
  4. When golden brown, add the white wine and bring to a boil. Reduce the fire.
  5. In a bowl, mix the crème fraîche and the old-fashioned mustard and add the mixture to andouillettes.
  6. Cook for 5 minutes. ### Wine pairing ###
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