Mix 30g of gingerbread to obtain breadcrumbs.
Mix 20g of flour 10g of sugar and 20g of butter, sand with the gingerbread.
Bake in a baking sheet at 200 ° for about ten minutes.
Let cool.

Peel, wash and chop the shallots.
Peel, wash and dice the carrots.
Brown the carrots and shallots with 5g of butter, once lightly colored, add the bacon.
Fry for 5 minutes. Deglaze with white wine and reduce by half
Add the smoke, bring to the boil and incorporate the remaining butter and gingerbread.

Place the backs on a baking sheet for the oven with baking paper.
Season with salt and pepper.
Crumble the crumble over the fish.
Roast in the oven at 180 ° for 10min.

Serve with rice and enjoy !