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Friday 5 december 2008
21:24
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
Flambé Trout with vanilla sauce
rating :
Ingredients :
(for 4 personnes)4 trout
2 garlic cloves
50 cl cream
A knob of butter
4 tbsp rum
1 vanilla pod
Soya sauce, salt and pepper
Method :
Season the trout with salt. Next, grill it for five minutes on each side. Drizzle each trout with soya sauce and grill again until golden brown. Keep warm.To prepare the vanilla sauce: pound the garlic and brown it gently in butter over a low heat. Meanwhile, split the vanilla pod in half with a sharp knife and scrape out the seeds. Next, cut the vanilla pod into pieces.
Add the cream, vanilla pod and seeds to the pan. Stir well. Season with salt and pepper.
Spoon about 1 tablespoon of the vanilla sauce into the bottom of a serving dish. Place a trout over the sauce and drizzle 1 tablespoon of hot rum on each trout and flambé.
Serve with Creole rice.
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
