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Friday 5 december 2008
21:02
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
Herring “Rougail”
rating :
Ingredients :
(for 4 personnes)-1kg smoked herrings, salted
-4 small tomatoes
-3 big onions
-1 bell pepper
-Chives
Method :
Boil the herrings to remove the salt. Bone and flake the herrings. Simmer for about 3 minutes before adding the finely minced onions and the bell pepper. Cook for 5 minutes. Next, stir in the tomatoes, cut into small pieces.Simmer until the sauce is reduced. Garnish with thinly chopped chives and serve on a bed of yellow rice.
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
