Poissons > Cocotte de cabillaud à l’estragon

Pour 4 personnes

Ingrédients

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<p class="MsoNormal"><u>Ingr&eacute;dients<o:p></o:p></u></p>
<p class="MsoNormal"><o:p>&nbsp;</o:p></p>
<p class="MsoNormal">4 pav&eacute;s de cabillaud de 150 gr chacun</p>
<p class="MsoNormal">2 belles carottes</p>
<p class="MsoNormal">2 oranges</p>
<p class="MsoNormal">1 petite &eacute;chalote</p>
<p class="MsoNormal">20 gr de beurre</p>
<p class="MsoNormal">2 branches d&rsquo;estragon effeuill&eacute;es ou une cuill&egrave;re de cr&egrave;me d&rsquo;estragon.</p>

Préparation

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<p class="MsoNormal">Presser l&rsquo;orange, &eacute;plucher les carottes et les tailler en petits cubes, &eacute;plucher l&rsquo;&eacute;chalote et la tailler finement.</p>
<p class="MsoNormal">Dans une casserole &agrave; fond &eacute;pais faire fondre le beurre et y faire revenir les &eacute;chalotes, mouiller avec le jus d&rsquo;orange et ajouter les carottes en Matignon, laisser cuire quelques minutes, ajouter les feuilles d&rsquo;estragon, refroidir et r&eacute;server.</p>
<p class="MsoNormal">Dans 4 <a target="_blank" href="http://www.academieculinaire.fr/boutique/cuisson/cuisson-inox/mini-cocotte-ronde-10-cm-bleu-roy.html">minis cocottes</a>, faire un lit de carotte &agrave; l&rsquo;orange, puis dresser les pav&eacute;s de cabillaud par-dessus et refermer. Enfourner au four pr&eacute;chauff&eacute; &agrave; 180&deg; pendant une quinzaine de minutes.</p>
<p class="MsoNormal"><o:p>&nbsp;</o:p></p>
<p class="MsoNormal">Servir directement</p>
<p class="MsoNormal"><o:p>&nbsp;</o:p></p>
<p class="MsoNormal">Il est possible de r&eacute;aliser cette pr&eacute;paration dans des papillotes en silicone.</p>