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.

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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:
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Sea bream stuffed with ginger, onion-tomato sauce

Serves 4 people

Prep: 20mins
Cooking: 20mins

- 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
- pepper
- sunflower oil

Onion-tomato sauce:
- 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.