Poisson Gros Sel

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Isabelle Fassinou

Poisson Gros Sel

Post by Isabelle Fassinou » Sun Sep 30, 2007 8:58 am

Coarse Salt Fish
Source: Restaurants of Port-au-Prince
(edited by Claude Deschamps & Jose Brax)

one 2 1/2 fish
12 pink shallots
1 bouc hot pepper
2 tblsps minced parsley
2 large onions cut in rings
2 tblsps olive oil
1 fish cout-bouillon
1/2 spoonful flour
coarse salt
1/2 tsps tomato paste
3 limes
1 tblsp butter
2 sweet potatoes
2 bananas
4 carrots
6 leeks

Scale and wash the fish, and then make long diagonal cuts. Season with salt, pepper, half the hot pepper, and half the parsley. Add the onion rings and 1 tblsp olive oil. Marinate for one hour, frequently flipping the fish. Put the fish and its marinade in the cold court-bouillon, in wish you will dilute the tomato paste and the flour. The liquid must cover the fish halfway up. Boil over slow heat; keep the liquid simmering until the fish is completely cooked, or about 25 minutes. Slightly cook the vegetables. Serve the fish with the sauce it cooked in, surrounded by vegetables.

Shallot sauce: brown the shallots in the rest of the oil with the butter and a few drops of lime. Add the other half of the hot pepper. Simmer for ten minutes.

Suggested wine:
Georges Duboeuf,
Cuvee Blanc Bourgogne

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