Aujourd’hui, I have the chance to write in Dakar where I take a short holiday away from the snow in Paris. I received as a princess at Florent, Lydia and her cook has agreed to give me some cooking lessons Senegal. To get away a few moments, I suggest you start with a visit to the market: yam, scroll, hibiscus, monkey bread, ditakh, tamarin, alloco just the names of fruits and vegetables delight me. J’observe, j’hume, I stroke, I weigh each ingredient unknown. Colors, smells and sounds invade me… Small preview image of the mosaic of colors.
Returning from the market with all the ingredients firmly negotiated by Lydia. On the menu, freshly caught fish stuffed with ginger. A pencil in hand, a knife in the other, I do not lose anything for the preparation and the recipe here for you Lydia:
Serves 4 people
- 4 medium sized red sea bream (shucked and cleaned)
- 2 garlic cloves
- 3 tablespoons grated fresh ginger
- juice of 1 lime
- 1 chicken bouillon cube
- sunflower oil
- 3 tomatoes
- 2 onions
- 1/2 carrot
- 4 tablespoons sunflower oil
Prepare the fish stuffing: Grate 2 garlic cloves and mix with the grated ginger and crushed bouillon cube. Add the juice of one lime and 4 pinches of pepper and mix gently.
Cut the head and tail of the sea bream. Make three cuts across each bream and place the stuffing.
Prepare the sauce: Peel the onions and carrots, Rinse the tomatoes and cut into small pieces while. Heat 4 tablespoons oil in a skillet and sauté onions, carrots and tomatoes over medium heat for 5 minutes then simmer over low heat 5 minutes more.
Heat 1cm of oil in a pan and fry the sea bream for 2 minutes over medium heat for 8 min.
Serve the fish with the sauce and yams, or boiled potatoes.