Casserole of baked fish and vegetables

Recipe made by Tangerine Zest

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Preparation time: 20-25 minutes
Cooking time: 20-25 minutes

INGREDIENTS 

For 2 people

• 1 salmon fillet
• ½ skate wing (ask your fishmonger to prepare it)
• 1 shallot
• 1 carrot
• 1 white leek
• 1 tablespoon of L'Épicurien condiment with candied lemons
• 4 tablespoons fresh cream
• 2 tablespoons of white wine
• 2 teaspoons of breadcrumbs
• 1 knob of butter
• Roasted buckwheat seeds (kasha)
• Salt and pepper

PREPARATION

In a saucepan, cook the sliced ​​carrot and the white leek in water for 10 minutes.

In another saucepan, brown the minced shallot with the butter. Add the 2 fish cut into large cubes and gently brown all sides.

Drain the vegetables, cut the leek and add it to the fish with the carrots. Drizzle with white wine, add the candied lemon condiment and cook for a few more minutes over low heat.

Place the fish/vegetable mixture in small individual bowls, salt and pepper.

Add 2 spoons of fresh cream on each, sprinkle with breadcrumbs and drop a few whole buckwheat seeds.

Bake for 10 to 15 minutes, until the tops of the casseroles are golden brown.

Serve with white rice.

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Find all the Tangerine Zest recipes on her blog http://tangerinezest. com