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Friday 5 december 2008
21:08
Find in our guide
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
Trout served with watercress
rating :
temps de préparation :
30 mntemps de cuisson :
45 mn environIngredients :
(for 4 personnes)1 large trout of 1kg
1 bunch of watercress
1 lime
10cl white wine
80g butter
2 tbsp cottage cheese
Parsley
salt, pepper
Method :
Heat a knob of butter and simmer the watercress. Season with salt and pepper and pour in some water.Leave to simmer until all the water has evaporated.
Place the trout in an oven dish. Season with salt and pepper.
Sprinkle with lime juice, wine and add the remaining butter.
Bake in a preheated oven, therm. 7 (210° C) for 30 minutes.
Keep the trout warm in a dish. Take off the juice and blitz it with the watercress.
Whip all the ingredients with the cottage cheese. Season with salt and pepper. Heat again.
Top the trout with the sauce and garnish with snipped parsley.
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
