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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
Crab with spicy tomato dipping sauce
rating :
Ingredients :
(for 4 personnes)- 750g crab meat
- 3 big onions
- 8 small tomatoes
- Chilies, crushed
- Salt and oil
Method :
Heat the oil in a pan and fry the crab meat for 30 seconds. Remove the crab meat and set aside. Next, thinly slice the onions and tomatoes. Crush the chili and salt into a paste.Then, gently brown the onions and tomatoes in oil and add the chili paste. Simmer for a couple of minutes. Sprinkle with chives.
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
