Steps to Make Any-night-of-the-week Brick de courgettes et ricotta, au colin 🐟

Johanna Andersoon    August 07, 2022    Recette    Comment   

Recipe of Quick Brick de courgettes et ricotta, au colin 🐟

Hey everyone, it's me, Dave, welcome to our recipe page. Today, we're going to make a distinctive dish, Steps to Prepare Favorite Brick de courgettes et ricotta, au colin 🐟. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Brick de courgettes et ricotta, au colin 🐟, 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 Brick de courgettes et ricotta, au colin 🐟 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Brick de courgettes et ricotta, au colin 🐟 is 1 personne. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Brick de courgettes et ricotta, au colin 🐟 estimated approx 20 mn en tout.

To get started with this recipe, we have to prepare a few components. You can cook Brick de courgettes et ricotta, au colin 🐟 using 13 ingredients and 6 steps. Here is how you can achieve it.

Ingredients and spices that need to be Prepare to make Brick de courgettes et ricotta, au colin 🐟:

1. 125 g courgettes
2. 40 g poivrons
3. 40 g champignons de Paris
4. 40 g ricotta
5. 125 g colin d'alaska
6. 3 c.à.c huile d'olive
7. 2 feuilles de brick
8. sel & poivre
9. Calories ==> 334kcal
10. 27 g protéines
11. 24 g glucides
12. 13 g lipides
13. 5 g fibres

Instructions to make to make Brick de courgettes et ricotta, au colin 🐟

1. Couper l'oignon en morceaux et le faire revenir quelques minutes dansla poêle huilée.
2. Couper les poivrons et les champignons en petits morceaux et les rajouter aux oignons.
3. Râper les courgettes ou les couper en fines rondelles (à la mandoline) et absorber l'eau qu'elles rejettent avec du sopalin, puis les rajouter à la préparation.
4. Ajouter ensuite le poisson émietté et faire de même avec la ricotta.
5. Assaisonner selon vos goûts.
6. Une fois la préparation cuite, sortir les feuilles de brick du frigo et les étaler à plat. Prélever la moitié de la préparation et la répartir au centre de la feuille. Rabattre les 4 côtés afin de fermer la feuille, la retourner et la placer sur une plaque de cuisson recouverte de papier cuisson. Pour finir, avec un pinceau, badigeonner la feuille de brick avec un peu d'huile d'olive pour la rendre croustillante. Faire de même avec la 2ème, et faire cuire au four 12 à 15 min à 180°.

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