Dos de cabillaud au four à la moutarde et au thym sur fondue de poireaux

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Dos de cabillaud au four à la moutarde et au thym sur fondue de poireaux. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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To begin with this recipe, we have to first prepare a few components. You can have Dos de cabillaud au four à la moutarde et au thym sur fondue de poireaux using 9 ingredients and 3 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Dos de cabillaud au four à la moutarde et au thym sur fondue de poireaux:

1. 2 dos de cabillaud pas trop épais (150 gr par personne)
2. Moutarde à l’ancienne
3. Huile d’olive
4. 1/2 citron
5. Sel, poivre du moulin, thym
6. Pour la fondue de poireaux
7. 1 poireaux
8. 2 c a s de creme fraiche
9. 1 c a c de moutarde

Steps to make to make Dos de cabillaud au four à la moutarde et au thym sur fondue de poireaux

1. Préchauffer le four à 180°C. Poser les dos de cabillaud dans un plat à four. Saler, poivrer et mettre le thym. Badigeonner de moutarde recto verso.
2. Arroser du jus du demi citron. Arroser de 2 c à s d’huile d’olive. Enfourner le plat pendant 20 minutes.
3. Pour la fondue de poireaux: Couper le poireau en petites rondelles. Les faire chauffer dans une poêle avec un fond d’huile d’olive et un petit peu d’eau pendant 10 min. Ajoutez ensuite la crème fraîche et la moutarde et laissez mijoter une dizaine de minutes supplémentaires.

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