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.