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Friday 9 january 2009
13:52
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
Shark “Massalé”
rating :
Ingredients :
(for 4 personnes)- 1,5kg shark meat, diced
- 6 small tomatoes, cut into small pieces
- 3 onions, thinly sliced
- 1 head of garlic
- 3 tbsp “massalé”
- 1 tsp curcuma
- 1 sprig of thyme
- Chilies
- Salt and oil
Method :
Heat the oil in a pan and gently fry the shark meat for about 5 minutes. Remove the shark meat and set aside. Crush the garlic together with the chilies and salt into a paste. Brown the chopped onion gently in oil for 3 minutes. Then, add the crushed condiments and curcuma and simmer for 2 more minutes. Next, stir in the shark meat along with one glass of water. Cover and cook for about 15 minutes. The sauce should be smooth.Serve on a bed of white rice.
