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Friday 5 december 2008
21:21
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
Swordfish “Massalé”
rating :
Ingredients :
-1, 5 kg swordfish, diced
- 6 small tomatoes, cut into small pieces
- 3 onions, finely chopped
- 1 garlic head
- 3 tbsp “massalé”
- 1 tsp curcuma
- 1 sprig of thyme
- Chilies
- Salt and oil
Method :
Heat the oil in a pan and when hot, add the diced swordfish and simmer for 2 minutes. Meanwhile, pound the garlic, salt and chilies into a paste. Then, brown the onions for 3 minutes before adding the crushed condiments and the curcuma. After 2 minutes, stir in the tomatoes, thyme and “massalé” and simmer for a further 3 minutes. Next, add the pieces of swordfish along with half a glass of water. Cover and cook for about 10 minutes. The sauce must be smooth and creamy. Be careful, the swordfish should not be overcooked.Serve on a bed of white rice.
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
