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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
Sardines
rating :
Ingredients :
(for 4 personnes)- 2 tins of sardines in oil
- 4 small onions, finely chopped
- 2 small tomatoes, cut into small pieces
- 3 garlic cloves
- Chili
- 1/2 tsp curcuma
- Salt
Method :
Using a pestle and mortar, pound the garlic, salt and chilies into a paste. Heat a saucepan and lightly brown the onions before adding the crushed condiments. Simmer for 2 minutes and next, add the tomatoes and curcuma. Cover with a lid and cook for 3 minutes. Then, stir in the sardines together with the oil. Gently, toss for 3 minutes. They can be served with white rice.
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
