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Friday 9 january 2009
14:03
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Main course / Fish and Seafood
to read : culinary lexicon
Alevin Curry
Alevin Curry
Cod “Rougail”
Cod “Rougail”
Corvina with Combava Tartar Sauce
Crab with spicy tomato dipping sauce
Drum fish en papillotte season with “French sea salt” by Brigitte Grondin
Fish Curry
Flambé Trout with vanilla sauce
Flambéd King Prawns
Flambéd Swordfish with a combava sauce
Herring “Rougail”
King Prawn Curry
Lobster curry
Lobster tails with vanilla sauce
Lobster with vanilla sauce
Mussel “Rougail”
Octopus Stew
Octopus Stew
Prawn Curry
Prawn Curry
Sardines
Shark “Massalé”
Swordfish “Massalé”
Trout served with watercress
Tuna “Massalé”
Tuna Curry
Tuna Curry
Drum fish en papillotte season with “French sea salt” by Brigitte Grondin
rating :
temps de préparation :
15 mntemps de cuisson :
15 mn th 7 ou 210°Ingredients :
Serves: 6
6 small Mascarine drum fish fillets
2 tsp cumin
“French sea salt” of Saint-Leu
2 carrots, thinly sliced
2 courgettes, thinly sliced
3 onions, sliced
2 garlic cloves
20g ginger
2 lemons, squeezed
1 bunch of chives, thinly chopped
2 tbsp olive oil
3 tomatoes, sliced
Aluminium foil
Method :
Cut the aluminium foil into 6 rather large sheets, to be able fold the wrappers.Next, finely crush the garlic and ginger into a paste. Coat the fillets of the drum fish with olive oil and stir in the ginger and garlic paste.
Preparing the wrappers:
Place 3 slices of tomatoes, 3 slices of onion and a fillet of drum fish in the centre of the aluminium foil. Season to taste with “French sea salt” and pepper. Then, spread the thin slices of the carrots and courgettes over it. Season again with “French sea salt” and a pinch of cumin. Sprinkle with lemon juice. Fold each side of the wrappers and bake for 15 minutes.
You can also vary the taste by adding paprika instead of the 2 teaspoons of cumin.
