- Dish Flat
- No
- for 4
- No
- 30 min
- 30 min
- Not specified
- Not specified
ingredients
50 gr of Roquefort cheese
4 halibut fillets
2 carrots
1 leek
2 zucchini
150 g bread crumbs
150 gr of butter
Tarragon leaf
Steps
Step 1
Wash and peel the vegetables. Keep the green skin of zucchini
2nd step
Cut the carrots. Blanch the vegetables in boiling water until they are cooked . Drain them.
Step 3
Mix the breadcrumbs with the butter. Add the chopped tarragon and roquefort crumbled
Step 4
Spread this dough finely between 2 sheets of baking paper and put it in the refrigerator: it will be the Roquefort crust
Step 5
Cook the halibut fillets in the skillet gently to avoid damaging them. Place them on paper towels to remove as much oil as possible .
Step 6
Remove the crust and cut out 4 pieces to cover the fillets. Put the fillets for a few moments in the oven to melt the crust.
Step 7
Arrange the halibut and Roquefort crust on plates with the julienne of vegetables and garnish with a few cubes of Roquefort cheese.