Step-by-Step Guide to Prepare Speedy Cabillaud, Cèpes et tuiles de Parmesan

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Prepare Quick Cabillaud, Cèpes et tuiles de Parmesan. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Cabillaud, Cèpes et tuiles de Parmesan, 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 Cabillaud, Cèpes et tuiles de Parmesan 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 Cabillaud, Cèpes et tuiles de Parmesan is 2 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 Cabillaud, Cèpes et tuiles de Parmesan estimated approx 25 minutes de préparation.

To get started with this particular recipe, we must prepare a few components. You can have Cabillaud, Cèpes et tuiles de Parmesan using 10 ingredients and 4 steps. Here is how you can achieve it.

Voilà encore une recette très simple à réaliser avec des produits frais, certains venus des forêts vosgiennes (cèpes), d’autres de ma terrasse de Bischheim (basilic), d’autres encore du marché.

Ingredients and spices that need to be Make ready to make Cabillaud, Cèpes et tuiles de Parmesan:

1. 300 grammes de dos de cabillaud
2. 120 grammes de cèpes
3. 60 grammes de parmesan
4. 2 gousses d’ail 🧄
5. Poudre de basilic
6. Piment d’Espelette 🌶
7. Citron 🍋 vert
8. Beurre 🧈
9. Sel 🧂
10. Poivre 🌯

Steps to make to make Cabillaud, Cèpes et tuiles de Parmesan

1. Dans une poêle à feu 5-6, sur du papier sulfurisé, étalez le parmesan râpé. Quand il est fondu et légèrement brunâtre, coupez le feu. Ajoutez quelques gouttes de 🍋 vert et de la poudre de basilic. Quand il se durcit en refroidissant, décollez très simplement le parmesan du papier sulfurisé et posez le résultat sur une grande assiette plate.
2. Dans une poêle, dans une noisette de 🧈, posez des morceaux de cèpes et l’ail, toujours à feu 5-6. Salez. Poivrez légèrement. Déglacez avec une autre noisette de 🧈.
3. Dans le même temps, dans la poêle que vous avez utilisée pour le parmesan, sur le même papier sulfurisé (salez), posez le dos de cabillaud coupé en deux (puis en quatre lors du dressage) morceaux. Laissez cuire à feu 5, posez un couvercle sur la poêle. Quand le dessus du poisson est chaud, ajoutez du piment d’Espelette.
4. Deux minutes plus tard, c’est l’assemblage selon son inspiration. Le résultat est succulent.

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