Dos de cabillaud sur fondue de poireau

Hey everyone, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Dos de cabillaud sur fondue de poireau. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Dos de cabillaud sur fondue de poireau, 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 Dos de cabillaud sur fondue de poireau 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 Dos de cabillaud sur fondue de poireau is Pour 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Dos de cabillaud sur fondue de poireau using 5 ingredients and 3 steps. Here is how you cook it.

Après les fêtes, besoin de manger un peu plus léger, mais sans oublier la gourmandise pour autant. Le poisson est tout léger, et le poireau apporte les fibres et les minéraux nécessaires pour reconstituer la flore intestinale.

Ingredients and spices that need to be Make ready to make Dos de cabillaud sur fondue de poireau:

1. 1 dos de cabillaud
2. 1 poireau
3. beurre
4. 1 rondelle de citron
5. Sel / poivre

Steps to make to make Dos de cabillaud sur fondue de poireau

1. Lavez soigneusement le poireau, détaillez-le en rondelles, sauf une feuille que l'on réservera.
   
   Faites revenir les rondelles de poireau dans une poêle avec une noix de beurre, salez et poivrez. Réservez.
2. Salez et poivrez le dos de cabillaud, faites-le revenir dans une poêle avec une noix de beurre, sur un seul côté. Attendez le temps que le dessus du morceau de poisson devienne nacré.
3. Dressez sur l'assiette avec la rondelle de citron et les lamelles de poireau

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