Steps to Make Quick Dos de cabillaud, moutarde et Boursin
Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Steps to Prepare Ultimate Dos de cabillaud, moutarde et Boursin. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Dos de cabillaud, moutarde et Boursin, 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, moutarde et Boursin delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to prepare a few components. You can have Dos de cabillaud, moutarde et Boursin using 7 ingredients and 7 steps. Here is how you cook it.
Ingredients and spices that need to be Make ready to make Dos de cabillaud, moutarde et Boursin:
- 1 dos de cabillaud
- 1 cuillère à soupe boursin
- 1 cuillère à soupe moutarde forte
- 1/2 oignon
- 6 tomates cerise
- Ail en poudre
- Sel, poivre
Steps to make to make Dos de cabillaud, moutarde et Boursin
- Préchauffer le four à 200°c
- Couper l'oignon en deux, le couper en fines rondelles et le disposer dans un plat allant au four.
- Dans un bol, mélanger le Boursin avec la moutarde.
- Avec un pinceau, badigeonner le dos de cabillaud avec le mélange moutarde/Boursin, et placer le tout dans le plat.
- Couper les tomates cerise en deux et les placer dans le plat.
- Assaisonner avec le sel, le poivre et l'ail en poudre
- Mettre le plat au four, et laisser cuire 20 minutes.
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So that's going to wrap it up for this special food Steps to Make Homemade Dos de cabillaud, moutarde et Boursin. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!