Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, tinned pilchard fish "rougaille". It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Tinned Pilchard Fish "Rougaille". Timed food is as we call convenient food, emergency food in many cases. When it comes to tinned fish, either you love them or absolutely dislike them. I'm a big lover of certain tinned fish.
Tinned Pilchard Fish "Rougaille" is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Tinned Pilchard Fish "Rougaille" is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can have tinned pilchard fish "rougaille" using 11 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Tinned Pilchard Fish "Rougaille":
- Get 1 tin Glenryck Pilchards (preferably in tomato sauce)
- Prepare 1 medium size onion - chopped or sliced
- Take 1 fresh tomato - chopped (or tomato puree)
- Take Handful frozen garden peas
- Take 1 inch ginger - grated
- Get 1 clove garlic - paste
- Prepare Sprigs thyme fresh or dried herbs
- Make ready Spring onion to garnish
- Prepare to taste Green or red fresh chillies
- Make ready Salt to season
- Get Freshly coriander to garnish
This recipe dates back to my family recipe. Rougaille bears its name mostly from the Creole Cuisine and with time became a very staple dish in the kitchen of many around the island. Long before, preceding to the Independence Era of Mauritius, where people couldn't afford eating a lot of things. Rougaille was a true classic and largely present in their daily meal.
Instructions to make Tinned Pilchard Fish "Rougaille":
- Place a large skillet on the hob, add some oil. Turn heat on, add onion and cook for a few seconds.
- Add ginger, garlic cook for a few seconds.
- Add the chopped tomato and cook for a few minutes until softened.
- Open the tin, separate the fish from the tomato sauce, set them aside.
- Using a fork I usually open the fish fillet and remove the thread like vein inside the fillet. (Personal preference)
- Now add the tomato sauce from the tin to the pan, season with salt.
- Add the thyme, cover and leave to simmer until the tomato sauce has thickened.
- Carefully place the fish filet to the cooking sauce. Cover and simmer for another 5 minutes.
- Add the frozen peas, carefully mix and simmer for another 5 minutes. Taste for seasoning and adjust as per taste.
- Turn heat off, add chillies, coriander and chopped spring onion.
- Serve warm with bread or plain boiled rice. Or even as a side dish accompaniment.
- Other serving options, can be served with pasta/spaghetti.
Long before, preceding to the Independence Era of Mauritius, where people couldn't afford eating a lot of things. Rougaille was a true classic and largely present in their daily meal. For those who have never had this meal you might think I'm crazy, but trust me it is a Mauritian delicacy. I was brought up eating quite a bit of tinned fish, mainly because fresh fish was so expensive when I was a child. Because of this, I'm partial to tinned sardines and pilchards.
So that is going to wrap this up with this special food tinned pilchard fish "rougaille" recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
