Monday, June 16, 2008

Ruggie De Poisson

Yield 4 servings.

  • 1 kg Raw white fish, roughly chopped
  • 75 gm Shrimp (optional, but super, defrosted and drained)
  • 2 can Tomato and onion mix, or fresh will be fine, but more work
  • 1 x Chopped green pepper
  • 2 x Cloves garlic, crushed with salt
  • A little finely chopped ginger stem
  • 1 sprg thyme
  • A little salt to taste
  • A little sugar to counteract the acid taste of tomato
  • 1 tbl Worchester sauce
  • 10 dsh Tabasco
  • My contribution for the month! This is a Mauritian dish and is delicious.
  • 1. Heat the tomato and onion mix and add all the other ingredients except the fish, sauce, cheese and breadcrumbs
  • 2. Cook the mixture slowly for 10 minutes and then add the chopped raw fish and cook for a further 10 minutes
  • 3. Make the bechamel (white) sauce and add lots of grated cheese and a little paprika and then add to fish mixture
  • 4. Place the mixture in an ovenproof dish, sprinkle with more grated cheese, parsley and toasted breadcrumbs and bake for 20 minutes - then grill until brown and bubbling. Serve with rice and tossed french salad and garlic bread!

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