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Cod and Zucchini Crumble

Serve hot for dinner or cold for a picnic... Another way to enjoy fish. I look forward to hearing your opinions, suggestions, or... Criticisms!

Fish
Course: Main course
Preparation time: 20 minutes
Cooking time: 35 minutes

Instructions

  • 1.   Grate the zucchini.
    Sauté the minced onion for 10 minutes over low heat.
    Add the zucchini and minced garlic and sauté for an additional 5 to 10 minutes over low heat.
  • 2.   Meanwhile... Place the cod in simmering water for 5 minutes. Drain and remove any bones if necessary.
    In a bowl, beat the eggs with the heavy cream and 100g of grated Comté cheese. Season with salt and pepper.
    Preheat the oven to 200°C (th 7).
  • 3.   Mix the three preparations (zucchini, fish, and egg-cream mixture) and transfer to a baking dish.
  • 4.   Prepare the crumble topping:
    In a bowl, combine the flour, Comté cheese, and diced butter. Mix until it reaches a sandy consistency. (If using salted butter, remember to adjust the seasoning)
    Spread this mixture over the zucchini/cod mixture.
    Sprinkle the roughly chopped hazelnuts on top.
    Bake for 35 minutes.
  • 5.   Serve with a small green salad.
    Enjoy your meal!

Ingredients for servings

  • 400 g of cod
  • 4 zucchinis
  • 1 onion
  • 1 garlic clove
  • 3 eggs
  • 20 cl of hemp cream
  • 100 g of grated Comté cheese (optional)
  • 100 g of flour
  • 100 g of salted butter
  • 100 g of grated Comté cheese
  • 15 g of crushed hazelnut
  • salt (according to taste)
  • pepper (according to taste)

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