Paupiettes de cabillaud courgette & poitrine fumée

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, Paupiettes de cabillaud courgette & poitrine fumée. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Paupiettes de cabillaud courgette & poitrine fumée is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It's simple, it is fast, it tastes yummy. Paupiettes de cabillaud courgette & poitrine fumée is something which I have loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Paupiettes de cabillaud courgette & poitrine fumée, 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 Paupiettes de cabillaud courgette & poitrine fumée delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Paupiettes de cabillaud courgette & poitrine fumée using 9 ingredients and 2 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Paupiettes de cabillaud courgette & poitrine fumée:

1. Dos de cabillaud (300g)
2. 1 courgette
3. Poitrine fumée
4. Parmesan
5. 10 cl vin blanc sec
6. 10 cl crème fraîche
7. 2 c.a.s de fumet de poisson
8. 1 c.a.s de curry
9. Poivre 5 baies

Steps to make to make Paupiettes de cabillaud courgette & poitrine fumée

1. Découper le poisson en portion de 40-50g. Éplucher la courgette et à l'aide d'un économe ou mandoline, couper des fines tranches de courgette. Sur un plat étaler et coller côte à côte 2 tranches de poitrine fumée, par dessus recouvrir de tranches de courgette. Poser le bout de poisson avec une cuillère à café de parmesan, enrouler le poisson dans la poitrine fumée et la courgette. Tenir le tout avec deux pics en bois. Et mettre dans un plat. Renouveler l'opération.
2. Pour la sauce mélanger le vin blanc, la crème, le fumet de poisson, le curry du poivre 5 baies. Ne pas saler. Verser dans le plat. Mettre au four 30mn à 180 degrés

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