Crumble de poireaux et cabillaud

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Crumble de poireaux et cabillaud. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Crumble de poireaux et cabillaud is one of the most popular of recent trending foods on earth. It's simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Crumble de poireaux et cabillaud is something that I've loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Crumble de poireaux et cabillaud, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crumble de poireaux et cabillaud delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crumble de poireaux et cabillaud is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Crumble de poireaux et cabillaud estimated approx 30 minutes.

To get started with this recipe, we must prepare a few components. You can have Crumble de poireaux et cabillaud using 10 ingredients and 9 steps. Here is how you can achieve it.

Un plat réconfortant à base de poisson, gourmand avec le crumble au parmesan #4ansdecookpad #crumble #crumblesalé

Ingredients and spices that need to be Prepare to make Crumble de poireaux et cabillaud:

1. 200 g farine
2. 100 g beurre
3. 60 g parmesan
4. 550 g cabillaud surgelés
5. 4 poireaux
6. 25 cl crème liquide 5%
7. 2 gousses d'ail
8. 1/2 oignon
9. Herbes de Provence, sel, poivre, citronelle
10. Jus de citron

Steps to make to make Crumble de poireaux et cabillaud

1. Faire décongeler le poisson (on peut le faire la veille et le disposer filmé au frigo) garder l'eau de congélation.
2. Mélanger tous la farine, le beurre, le parmesan et les herbes de Provence a la main afin d'avoir une consistance sableuse avec des morceaux.
3. Réserver au frais.
4. Couper poireaux dans le sens de la longueur et bien les rincer à l'eau (entre chaque feuille pour retir la terre)
5. Les couper en rondelles puis les faire revenir dans une poêle chaude avec un peu d'huile et les épices.Lorsqu'ils ont réduit de volume ajouter un fond d'eau et laisser mijoter à couvert à feu doux pour finir leur cuisson.
6. Assaisonner le poisson (écrasé grossièrement à la fourchette) avec le jus de citron, les épices et la crème
7. Appliquer un peu d'huile au pinceau dans un plat
   
   3️⃣Cuisson 20-25min a 180 degrés. Puis mettre en position grill 2-3min.
8. 2️⃣Disposer le poisson, puis le les poireaux, parsemer du crumble.
9. Cuire le tout pendant 20-25min a 180 degrés. Puis mettre en position grill 2-3min.

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